Baked Eggplant and Cheese Cups with Tomato Garlic Sauce

Ingredients

• 1 medium eggplant
• 150 grams cheese (mozzarella or similar)
• 2 medium tomato
• 3 pieces garlic cloves
• 2 tablespoons olive oil
• 5 grams fresh basil
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Prepare the Eggplant Cups — Wash and slice the eggplant into 1-inch thick rounds. Using a spoon, scoop out some flesh from each slice to create a small cup shape. Brush the slices with olive oil and season with salt and pepper.
2. Bake the Eggplant — Place the eggplant cups on a baking tray lined with parchment paper. Bake in a preheated oven at 200°C (390°F) for 15 minutes until starting to soften.
3. Prepare Tomato Garlic Sauce — While eggplant bakes, finely chop tomatoes and garlic. Heat 1 tablespoon olive oil in a pan, add garlic and cook until fragrant. Add tomatoes, salt, and pepper, and simmer for 10 minutes until slightly thickened. Stir in chopped fresh basil.
4. Fill Eggplant Cups with Cheese — Remove eggplant cups from the oven. Fill each cup generously with shredded or cubed cheese.
5. Bake until Cheese Melts — Return the filled eggplant cups to the oven and bake for an additional 10 minutes or until the cheese is melted and slightly golden.
6. Serve with Tomato Garlic Sauce — Arrange eggplant cups on a serving plate and spoon the warm tomato garlic sauce over or alongside them. Garnish with extra basil if desired. Serve warm.