Roast Eggplant With Cheese Recipe

Name: Roast Eggplant With Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggplants, cut in half lengthways; 2 tablespoons olive oil; 2 tablespoons tahini (sesame paste); 1 garlic clove, crushed; ½ teaspoon ground cumin; ½ teaspoon ground coriander; 1 tablespoon fresh thyme leave, plus extra sprigs to garnish; 2 tablespoons lemon juice; 3 12 ounces goat cheese, rind removed and diced; 2 34 ounces baby cherry tomatoes; 3 12 ounces emmenthaler cheese, grated; salt and pepper

Servings: persons

2 eggplants, cut in half lengthways
2 tablespoons olive oil
2 tablespoons tahini (sesame paste)
1 garlic clove, crushed
½ teaspoon ground cumin
½ teaspoon ground coriander
1 tablespoon fresh thyme leave, plus extra sprigs to garnish
2 tablespoons lemon juice
3 12 ounces goat cheese, rind removed and diced
2 34 ounces baby cherry tomatoes
3 12 ounces emmenthaler cheese, grated
salt and pepper

1
Preheat oven to 375F Score the cut sides of the eggplant in a criss-cross pattern with a sharp knife.
2
Drizzle with the olive oil and bake in the oven for 30 minutes or until tender.
3
Remove from the oven and leave to cool.
4
Carefully scoop out the flesh from the eggplants without damaging the skins.
5
Finely chop the flesh and put into a bowl.
6
Mix together with the tahini, garlic, spices, thyme, lemon juice and seasoning.
7
Fold in the goat cheese and cherry tomatoes and spoon back into the eggplant skins.
8
Place on a baking tray and scatter the cheese over the top.
9
Bake in the oven for 12-15 minutes until the cheese is golden and bubbling.
10
Serve immediately with rice and salad.

736

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 eggplants, cut in half lengthways, 2 tablespoons olive oil, 2 tablespoons tahini (sesame paste), 1 garlic clove, crushed, and more.

Yes, Roast Eggplant With Cheese falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Eggplant With Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions