This recipe can be served as a side dish or as a main course.
Intense flavor, soft texture, and an aroma that fills the entire kitchen: this is the promise of the combination of eggplant, red pepper, and melted cheese.
The recipe works both as a light main dish and as a hearty side dish — perfect for days when you want something easy, nutritious, and colorful on your plate.
Ingredients (Serves 4)
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- Eggplants – 2 medium units
- Red bell pepper – 1 large unit
- Cheese of your choice – 150 g (light mozzarella, standard Minas or even Gouda, if you want more creaminess)
- Tomatoes – 2 medium ones + 1 large tomato for the pepper
- Garlic – 5 to 6 cloves, divided according to preparation
- Vegetable oil – about 4 tablespoons
- Sea salt – to taste
- Dried oregano – 1 teaspoon
- Freshly ground black pepper – to taste
- Fresh cilantro or parsley (optional, to finish)
Note: If your eggplants are larger, slice them thinner for even roasting.
Step by step
1. Dehydrate the eggplant
- Wash the eggplants and cut into 1 cm slices or thick strips.
- Place in a colander, sprinkle with a thin layer of salt and let it “sweat” for 30 minutes.
- Rinse under running water to remove excess salt and dry thoroughly with paper towels—this eliminates bitterness and ensures a tender texture.
2. Assemble the base on the baking tray
- Preheat oven to 175°C .
- Grease a large baking dish with 1 tablespoon of oil.
- Arrange the eggplant slices side by side, without overlapping.
- Sprinkle with oregano, half of the minced garlic and a drizzle of oil.
- Top each slice with thin tomato slices.
- Spread grated or small cubed cheese over everything.
- Bake for 40 minutes , or until the eggplant is tender and the cheese begins to brown.
3. Roast the red pepper
- Meanwhile, increase the temperature of the second oven (or wait) to 230°C .
- Cut the bell pepper into strips, the large tomato into cubes and crush the remaining garlic.
- Spread everything on another baking sheet, season with oil, salt and black pepper.
- Roast for 15 minutes , stirring once halfway through, until the peppers are tender and lightly toasted.
4. Finish and serve
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- Remove both baking sheets.
- Transfer the eggplant and cheese to a large serving platter.
- Top with the still-hot roasted pepper.
- Garnish with fresh cilantro or parsley and wait 5 minutes for the flavors to settle.
- Serve with a green salad, brown rice, or rustic bread to soak up every drop of sauce.
Extra Touches
- Fresh herbs: Basil torn at the time of serving enhances the aroma.
- Crunchiness: Sprinkle 2 tablespoons of whole wheat breadcrumbs or chopped nuts before baking to form a golden coating.
- Light version: Choose white cheese or light buffalo mozzarella.
- Smoked paprika: A pinch of paprika intensifies the flavor and gives a slight smoky note.
- Color Burst: Use yellow or orange bell peppers along with red if available.
Presentation suggestion
Arrange the slices in a circle on a shallow plate, alternating eggplant and peppers, and finish with a drizzle of extra virgin olive oil.
