With this delicious recipe, even kids will love eggplant! A simple and healthy recipe!

This recipe can be served as a side dish or as a main dish.

Intense flavor, soft texture and an aroma that invades the entire kitchen: this is the promise of the marriage between 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 full of color on your plate.

Ingredients (Serves 4)

1. 1. Eggplants – 2 medium units
   2. Red pepper – 1 large unit
   3. Cheese of your choice – 150 g (light mozzarella, standard Minas or even Gouda, if you want it creamier)
   4. Tomatoes – 2 medium ones + 1 large tomato for the peppers
   5. Garlic – 5 to 6 cloves, divided according to preparation
   6. Vegetable oil – about 4 tablespoons
   7. Sea salt – to taste
   8. Dried oregano – 1 teaspoon

1. Freshly ground black pepper – to taste
2. Fresh cilantro or parsley (optional, to finish)

Note: If your eggplants are larger, cut them into thinner slices for even roasting.

Step by step

1. Dehydrate the eggplant

1. Wash the eggplants and cut into 1 cm slices or thick strips.
2. Place in a colander, sprinkle a thin layer of salt and let “sweat” for 30 minutes.
3. Rinse under running water to remove excess salt and dry thoroughly with paper towels — this eliminates bitterness and ensures a soft texture.

2. Assemble the base on the baking tray

1. Preheat oven to 175 °C .
2. Grease a large baking dish with 1 tablespoon of oil.
3. Arrange the eggplant slices side by side, without overlapping.
4. Sprinkle with oregano, half of the minced garlic and a dash of oil.
5. Top each slice with thin tomato slices.
6. Sprinkle grated or small cubed cheese over everything.
7. Bake for 40 minutes , or until the eggplant is soft and the cheese begins to brown.

3. Roast the red pepper

1. Meanwhile, increase the temperature of the second oven (or wait) to 230 °C .
2. Cut the pepper into strips, the large tomato into cubes and crush the remaining garlic.
3. Spread everything on another baking sheet, season with oil, salt and black pepper.
4. Roast for 15 minutes , stirring once halfway through, until the peppers are soft and lightly toasted.

4. Finish and serve

1. 1. Remove both baking sheets.
   2. Transfer the eggplant and cheese to a large serving dish.
   3. Top with the still hot roasted pepper.

1. Garnish with fresh cilantro or parsley and wait 5 minutes for the flavors to settle.
2. Serve with a green salad, brown rice or rustic bread to soak up every drop of sauce.

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Extra Touches

• Fresh herbs: Basil torn at the time of serving enhances the aroma.
• Crunchiness: Sprinkle 2 tablespoons of wholemeal 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 peppers along with the red if available.

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Presentation suggestion

Arrange the slices in a circle on a shallow plate, alternating eggplant and pepper, and finish with a drizzle of extra virgin olive oil.