MyDish / Appetizers
Stuffed Eggplant Cups with Tomato, Garlic, and Cheese
Baked eggplant cups filled with a flavorful mixture of diced tomatoes, garlic, and melted cheese, seasoned with fresh basil and herbs, make a delightful, fresh appetizer with a soft, tender texture and rich Mediterranean
- Cooking time
- 40 minutes
- Servings
- 4
- Calories
- 180 kcal
- Category
- Appetizers
Ingredients
- 2 medium eggplant
- 2 medium tomato
- 150 grams cheese (mozzarella or feta)
- 3 pieces garlic cloves
- 2 tablespoons olive oil
- 6 leaves fresh basil
- to taste salt
- to taste black pepper
Cooking instructions
- Prepare Eggplants — Preheat the oven to 190°C (375°F). Slice the eggplants into 2-inch thick rounds and carefully scoop out the center flesh to create cups, leaving about 1/2 inch thick shell. Reserve the scooped flesh.
- Prepare Filling — Chop the reserved eggplant flesh finely. Dice tomatoes and mince garlic. Combine eggplant flesh, tomatoes, garlic, olive oil, salt, and pepper in a bowl. Mix well and optionally add chopped fresh basil (reserve some for garnish).
- Stuff Eggplant Cups — Fill each eggplant cup with the prepared mixture evenly. Top each with crumbled or shredded cheese.
- Bake — Place the stuffed eggplant cups on a baking sheet lined with parchment. Bake in the preheated oven for about 25-30 minutes until eggplants are tender and cheese is melted and slightly golden.
- Serve — Remove from oven, garnish with remaining fresh basil leaves, and serve warm as a delicious appetizer.