Roast Eggplant With Cheese
"Another great vegetarian cheese recipe, this time using eggplant. This vegetable tastes great and lowers your cholesterol, so there's no excuse not to give this recipe a go!"
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 2 eggplants, cut in half lengthways
- 2 tablespoons olive oil
- 2 tablespoons tahini (sesame paste)
- 1 garlic clove, crushed
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground coriander
- 1 tablespoon fresh thyme leave, plus extra sprigs to garnish
- 2 tablespoons lemon juice
- 3 1⁄2 ounces goat cheese, rind removed and diced
- 2 3⁄4 ounces baby cherry tomatoes
- 3 1⁄2 ounces emmenthaler cheese, grated
- salt and pepper
directions
- Preheat oven to 375°F Score the cut sides of the eggplant in a criss-cross pattern with a sharp knife. Drizzle with the olive oil and bake in the oven for 30 minutes or until tender. Remove from the oven and leave to cool.
- Carefully scoop out the flesh from the eggplants without damaging the skins. Finely chop the flesh and put into a bowl. Mix together with the tahini, garlic, spices, thyme, lemon juice and seasoning.
- Fold in the goat cheese and cherry tomatoes and spoon back into the eggplant skins.
- Place on a baking tray and scatter the cheese over the top. Bake in the oven for 12-15 minutes until the cheese is golden and bubbling. Serve immediately with rice and salad.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
