I made this recipe this fall with different type of cheese, each time. Could go very good without the cheese for the vegans or you can add some bacon if you like meat very much. I loved it with salty cheese and no bacon, and as you can see, the presentation makes you eat everything.
- 1 big eggplant or 2 small eggplants
- 2-3 tomatoes
- 1 onion
- 200 g cheese (cheddar or salty cheese)
- salt and pepper
- olive oil
Cut the tomatoes, cheese and onion in thin slices. Clean the eggplant and cut it in two. Each half cut it in thin slices. Keep the stem so all the slices will stay together. Put some salt on it and leave it to get soft a little bit.
Stuff eggplant slices with tomato, cheese and onion. Press the eggplant slightly with the palm of your hand to form a fan. At the end add some pepper on top.
Preheat the oven to 200 degrees C. Bake the eggplant for 50 minutes or till the eggplant is done.
Serve it with a light sauce made with yogurt and garlic or any sauce you like. Enjoy!