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This baked eggplant recipe with cherry tomatoes, basil, and scamorza cheese is a delicious and savory dish that’s both easy to prepare and bursting with flavor. The tender roasted eggplant pairs beautifully with the sweetness of cherry tomatoes and the creaminess of melted scamorza cheese. Almonds add a delightful crunch, while fresh basil and parmesan enhance the richness of the dish. Whether as a side dish or a light main course, this recipe is sure to impress.
Preparation Time
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Ingredients
3 eggplants
200g (7 oz) cherry tomatoes, halved
Salt and pepper, to taste
Olive oil, for drizzling
Fresh basil, chopped
50g (about 1/4 cup) Parmesan cheese, grated
1 clove garlic, minced
30g (about 1 oz) almonds, chopped
1 scamorza cheese, sliced (or mozzarella as an alternative)
Directions
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