Roasted Eggplant + Garlic Greens Recipe
wood-roasted eggplant baked with plum tomato sauce, fresh mozzarella, side garlic greens
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Eggplant
Preheat your oven to 200°C (400°F). Slice the eggplants in half lengthwise and score the flesh in a crisscross pattern. Brush each half with olive oil and sprinkle with salt and black pepper. Place cut-side up on a baking sheet.
Roast the Eggplant
Roast the eggplant in the preheated oven for about 30-35 minutes, or until the flesh is tender and golden brown.
Prepare the Tomato Sauce
While the eggplant is roasting, prepare the plum tomato sauce. In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the canned or fresh plum tomatoes and simmer for about 10 minutes, breaking them up with a spoon. Season with salt and pepper.
Add Cheese
Once the eggplant is roasted, remove it from the oven and top each half with the prepared tomato sauce and slices of fresh mozzarella cheese. Return to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Prepare the Garlic Greens
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add the fresh greens and sauté until wilted. Season with salt and pepper to taste.
Serve
Remove the eggplant from the oven and garnish with fresh basil if desired. Serve warm alongside the garlic greens.
