Spe. Cheesy Cheese Recipe
Roasted eggplant spread, marinated tomatoes with garlic & fresh basil
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Ingredients
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Ingredients
Method
Directions
- 1
Roast the Eggplant
Preheat the oven to 400°F (200°C). Slice the eggplant into rounds, brush them with olive oil, and season with salt and black pepper. Place the slices on a baking sheet and roast for about 25-30 minutes, or until tender and golden brown.
- 2
Prepare the Tomato Mixture
While the eggplant is roasting, chop the cherry tomatoes and place them in a bowl. Mince the garlic cloves and add them to the tomatoes along with balsamic vinegar and chopped fresh basil. Toss to combine and let marinate for at least 15 minutes.
- 3
Make the Eggplant Spread
Once the eggplant is roasted, let it cool slightly. Transfer the eggplant to a food processor, add cream cheese and half of the Parmesan cheese, and blend until smooth. Adjust seasoning with salt and pepper to taste.
- 4
Assemble the Dish
Spread the eggplant mixture on a serving platter. Top with the marinated tomato mixture and sprinkle the remaining Parmesan cheese on top. Serve with crackers or bread.