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Mediterranean baked eggplants with mozzarella excite flavors!

mediterranean baked eggplants with mozzarella and roasted peppers
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A colorful Mediterranean-inspired dish featuring tender roasted eggplants, sweet peppers, juicy tomatoes, and gooey melted mozzarella for an irresistibly satisfying and flavorful meal!

Ingredients

Scale
  • 3 large eggplants, halved lengthwise
  • 2 red bell peppers, sliced into strips
  • 150 g cherry tomatoes, halved
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 3 tbsp olive oil
  • 2 tbsp tomato paste
  • 1 tsp oregano
  • 1 tsp dried basil
  • 1/2 tsp thyme
  • Salt and freshly ground black pepper, to taste
  • 250 g mozzarella, grated or torn into pieces
  • 3 tbsp fresh parsley, chopped

Instructions

  1. Preheat the oven to 200°C (400°F). Score the flesh of each eggplant half in a crisscross pattern without cutting through the skin. Brush the cut sides with a little olive oil and season lightly with salt and pepper. Roast for 25-30 minutes until tender and lightly golden.
  2. In a large skillet, heat the remaining olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the garlic and cook for another minute until fragrant. Add the sliced red peppers and cook for 5-6 minutes until slightly tender. Mix in the cherry tomatoes, tomato paste, oregano, basil, thyme, salt, and pepper. Cook for 8-10 minutes until the vegetables are softened and coated in a rich tomato sauce.
  3. Remove the roasted eggplants from the oven and gently press the centers with a spoon to create space for the filling. Spoon the roasted pepper and tomato mixture evenly over each eggplant half.
  4. Top generously with mozzarella and return the tray to the oven. Bake for 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden.
  5. Remove from the oven and allow to rest for a few minutes. Sprinkle with freshly chopped parsley before serving.

Notes

  • Serve with a simple lemon-herb dressing made from olive oil, fresh lemon juice, minced garlic, parsley, and a pinch of oregano for extra Mediterranean flavor.
  • For a richer taste, add a few sliced black olives or crumbled feta on top before serving.
  • Roast the peppers beforehand for an even sweeter flavor.
  • Serve with warm pita bread, couscous, or a fresh green salad.
  • This dish is naturally vegetarian and packed with fiber, vitamins, and antioxidants from the vegetables.
  • Reduce the mozzarella slightly for a lighter version.
  • The recipe is naturally gluten-free; always verify packaged ingredients if needed.

Nutrition

Find it online: https://www.homeydishes.com/mediterranean-baked-eggplants-mozzarella-peppers-recipe/