Description
This eggplant dish couldn't be easier by cooking it with the juice of fresh cherry tomatoes and serving with fresh mozzarella, this works as a bruschetta topping, a side or swirled through pasta or even with some steak.
Ingredients
1 red onion, finely chopped
4 large garlic cloves, finely chopped
1 1/2 cups cherry tomatoes, quartered and halved
2 eggplants, ends removed and cubed
1/3 cup sundried tomatoes, roughly chopped
1 large fresh mozzarella ball, torn
Fresh torn basil to serve
Instructions
- Place the onion and garlic in a pan with olive oil and cook on medium heat until cooked, approximately 2 minutes.
- Add the tomatoes and cook for 2 minutes, then cover and cook for a further 3 minutes.
- Add the cubed eggplant, stirring and adding a little olive oil and 2 tablespoons water.
- Cook covered for 10 minutes, until the eggplant is soft, stirring every couple minutes or so to ensure the mixture doesn’t burn, adding a little oil and water as necessary.
- Once the eggplant is soft, add the sundried tomatoes with 2 tablespoons of sundried tomato oil, stirring to combine.
- Allow to cook uncovered for 1 minute.
- Remove from the heat and sprinkle the torn mozzarella over the mixture evenly. Allow to sit for 2 minutes for the cheese to melt a little.
- Serve immediately with torn basil on crusty bread or tossed through some pasta.
Notes
Easy eggplant: Eggplant dishes usually tell you to cut and drain before cooking, but we want fresh eggplants here which will lose some of their moisture in the cooking process and help soften them.
Finely cubed: The smaller your eggplant is cubed the quicker it will cook - you'll want to make sure they're as evenly cubed as possible.
Recipe by Roamingtaste
Nutrition
- Calories: 148 calories