This is a simple recipe where slices of eggplant are baked in an oven then topped with tomato and cheese. The cheese used is up to you. That’s the beaty of this recipe, you can experiment. Like this time, we used a combination of mozzarella and cheddar; but any good quality cheese will do. With a hearty loaf of bread and some good red wine (or white, if preferred) it can’t be beat. The recipe also goes well a side of rice or pasta, if that’s your choice.

 Ingredients:

 I large eggplant, peeled and cut into ¾-inch slices
¼ cup olive oil
¼ cup red wine vinegar
½ cup olive oil
¼ cup chopped fresh mint
1 clove garlic, peeled and chopped
1 tablespoon ground cumin
Salt and ground black pepper to tasted
2 medium tomatoes, washed and cut into ¼-inch slices
1 cup crumble cheese of your choice

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Brush eggplant slices on both sides with ¼ cup olive oil. Set aside.
  3. In a small bowl, whisked together the vinegar, ½ cup olive oil, mint, garlic and cumin. Season with salt and pepper.
  4. Place eggplant slices in a greased baking dish, drizzle generously with the dressing and bake until tender, 25-30 minutes.
  5. Top each with a slice of tomato and cheese. Place back in the oven and grill until cheese has melted, about 2-3 minutes.
    Yield: 4-6 servings.