Baked Eggplant with Cherry Tomatoes and Vegan Mozzarella Cheese
This simple recipe involves halved eggplants that are baked in the oven with some fresh cherry tomatoes, herbs and spices, and melty vegan mozzarella cheese. If you have any gluten-free sourdough croutons leftover, mix them with a bit of olive oil and garlic, and add a sprinkling of the crispy breadcrumbs on top of the eggplant and tomatoes during the final few minutes of cooking! You can get access to our complete gluten-free sourdough bread baking kits here! If you're craving a different eg...
- Time: 50 min
- Servings: 4
Source: Bloom Cooking
Ingredients
- Medium-sized Eggplant, Cut Lengthwise in Half
- Kosher Salt, for Salting the Eggplant
- Cherry Tomatoes , Halved
- Kosher Salt, for Salting the Tomatoes
- Garlic, Finely Minced
- Dried Italian Seasoning, or Whatever Dried Spices and Herbs You Like!
- A Small Pinch of Red Pepper Flakes
- A Few Grinds of Freshly-cracked Black Pepper
- Shredded Vegan Mozzarella Cheese
- A Drizzle of Olive Oil
- Fresh Parsley Leaves, Roughly Chopped