Oven‑Roasted Eggplant with Cherry Tomatoes, Buffalo Mozzarella, and Olives
A straightforward, tasty baked eggplant preparation that showcases roasted eggplant slices, cherry tomatoes simmered with garlic and herbs, crowned with buffalo mozzarella and olives, and finished in the oven until golden. This Mediterranean‑style recipe comes together quickly and works beautifully as a light meal or appetizer.
EasyMediterraneanServes 2
Printable version with shopping checklist
Source Video
0m
Prep
1h 3m
Cook
10m
Cleanup
1h 13m
Total
Cost Breakdown
Total cost:$14.60
Per serving:$7.30
Critical Success Points
- • Score the eggplants and season them thoroughly before baking.
- • Sauté the cherry tomato mixture, taking care not to scorch the garlic.
- • Start by baking the eggplants until they’re tender but still moist.
- • Evenly distribute the toppings and bake until the mozzarella melts perfectly.
Safety Warnings
- • Handle the hot oven and baking trays with care.
- • Wear oven mitts to prevent burns.
- • Make sure the garlic doesn’t burn, preventing any bitterness.
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