Sunday night is always a clean out the fridge night. Today I had 3 rather large finger eggplants that needed to be eaten – so that was the inspiration for this eggplant dish.
3 finger eggplants cut length ways in half
2 garlic cloves crushed
12 cherry tomatoes cut in half
A few slices of cheddar cheese
Handful fresh basil
2 tbs roasted capsicum and cashew dip – I used the red rock brand (optional or sub with pesto)… Only added it because it was in the fridge.
1 tbs oil
1. Coat eggplant with the oil and add crushed garlic to the flesh side of the eggplant.
2. Bake eggplant 20 mins.
3. When eggplant just soft spread with dip, cut the cheese into small strips and spread across the eggplant.
3. Add basil leaves on the eggplant and weigh down with the cherry tomatoes.
4. Bake for an additional 5 mins till cheese melted and tomatoes softened.
This is great served with a large salad as a light meal or can be a side to a main meal.