Twice Baked Baby Eggplant Recipe

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Twice Baked Baby Eggplant

Baby eggplants filled with a delectable mixture of onions, spices, tomato and cheese, baked twice.

Ingredients of Twice Baked Baby Eggplant

  • 4-5 eggplants
  • 1 big clove garlic (minced)
  • 1 Tbsp olive oil
  • 1 onion
  • 1 small green chilly
  • Few sprigs thyme
  • Salt to taste
  • Pepper to taste
  • 1 chopped tomato
  • Few mint leaves
  • 1 pinch jeera
  • Dash of white wine vinegar
  • 5 chunks mozzarella

How to Make Twice Baked Baby Eggplant

  1. Pre-heat oven to 180 to 190 degrees.
  2. Score and slice the eggplant into halves, make some pores in the eggplant with a knife and put them in a bowl of salted water for about 10 minutes. (This helps in removing the bitterness)
  3. Remove the eggplants from the water and pat dry.
  4. Place the eggplants in a baking tray. Drizzle some olive oil over it.
  5. Sprinkle some salt and pepper and thyme leaves.
  6. Give it a little mix and  pop in the oven for 6 minutes at 200 C.
  7. While the eggplants are baking, chop up the garlic.
  8. Heat up some olive oil in a pan and saute the chopped onions, garlic and green chilly.
  9. Add the diced tomato to the sauteed onions and cook well.
  10. Add a touch of salt and pepper. Add a few mint leaves. Put some jeera powder and white wine vinegar and give it a good mix.
  11. Transfer this mixture into a bowl.
  12. Once the eggplants are done, remove them from the oven and top with the tomato mixture and some chunks of buffalo mozzarella.
  13. Put a few leaves of oregano on the top of the eggplant and cheese.
  14. Put it back in the oven one more time for 4 minutes.
  15. You can also grill in the microwave for a few minutes.
  16. Remove from the oven put in a nice plate and garnish with some mint leaves and serve.