Baked Eggplant With Cheese loaded with yogurt and goat cheese dressing and a bit of raspberry together create a delicious and delicate flavor that almost asking to be eaten immediately. Perfect for an appetizer snack or served with grains for a wholesome vegetarian dinner!
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This is an easy appetizer that I could eat for days in a row, simply delicious. If you like roasted eggplant and zucchini you’ll for sure appreciate this recipe.
Why eggplant? The dish is easy, meatless, gluten-free, relatively low-carb which would perfectly suit a vegetarian. Eggplants make a solid dish that’s healthy, nutritious, and filling. If you're an eggplant lover like me, you have to try this Tomato Eggplant Pasta! For more eggplant recipes, simply browse in the menu or type the word ''eggplant'' into the search bar and hit enter.
Ingredients
If you like stuffed eggplants you will love this too because it’s easier and more healthy but the same yummy. Eggplants have an extraordinary taste, soft meaty texture that is filling, and of course, an extensive list of nutrients.
This dish can be enjoyed cold or warm. It's also perfect for a vegetarian side dish or a busy weeknight dinner recipe. For a wholesome meal just make sure to add some healthy plant-based protein to your plate like lentils, beans, or quinoa. Or simply serve with pasta or a fresh salad.
Here are the ingredients, you'll only need a few!
- Eggplant - ripe, medium sized eggplants with skin on. The skins are edible and full of nutrients, however if using older eggplant the skin might be too tough and in this case just scoop the flesh out when eating.
- Sesame oil - adds depth and tastes great with eggplant. I prefer using sesame oil for roasting eggplants than any other type of oil.
- Goat cheese - if you can find goat cream cheese that would be great, otherwise simply take goat cheese and whip it with a spoon along with yogurt until creamy.
- Lemon juice - squeeze fresh lemon juice into whipped goat cheese mixture or for something different, try flavored ground peppers such as Lemon Pepper Seasoning.
- Yogurt - plain, unsweetened yogurt, preferably greek yogurt.
- Raspberries - adds sweetness to the dish to balance the flavors. In combination with creamy goat cheese and eggplant tastes incredible!
- salt to taste
- sesame seeds
- fresh cilantro
*** See recipe card at the end of this post for ingredient quantities and detailed instructions***
Instructions
Well, this Baked Eggplant With Cheese recipe is quite straightforward and easy to make with only a few ingredients. Let's get right to it.
Preheat oven to 400 F. And place a flat baking sheet with water in the bottom of the oven for humidity purposes. It helps the eggplant to stay moist, not dry, and not mushy.
Cut 2 eggplants in half (lengthwise) and make criss-cross cuts on each of the halves.
Brush with some sesame oil and generously season the eggplant with salt (and pepper if you like).
Transfer to oven and bake for 30-35 min until golden brown and soft from the inside. Use a wooden skewer stick to check for doneness - if soft but not mushy, the baked eggplant is ready.
Meanwhile prepare the dressing by mixing up yogurt, goat cheese, and lemon juice. Goat cheese is already salted but if you wish you can add more salt to taste.
Take out your eggplants from the oven, brush again with sesame oil and serve with raspberries, cilantro, sea salt flakes and sesame seeds. Enjoy!
Storage and Meal Prep
Best consumed immediately. But as a meal prep bake the eggplants first and don't add the dressing. Keep it separate and whenever you are ready just reheat the eggplant in the oven (about 10 minutes at 200 F) and add the cold sauce on top.
Tips and Variations
- Instead of raspberries you can use pomegranate seeds.
- Instead of eggplant use zucchinis cut in half - you’ll need to eat a couple of these for a satisfying dinner meal. Also zucchini skins can be sometimes too bitter, just an FYI especially when serving to kids 🙂
- Replace goat cheese with feta cheese, cotija cheese.
- Add some homemade balsamic glaze sprinkled on top of the eggplant dish.
FAQ
You don't necessarily need to peel the eggplant before roasting. The entire eggplant with skin is edible, in fact, it contains more nutrients than the eggplant flesh itself. However, with some old overripe eggplants, the skin can be bitter or too tough to chew on.
There is a quick simple trick you can do to keep the eggplant soft but not mushy when baking. Place a flat baking sheet in the bottom of the oven with a bit of water while baking. It helps the eggplant to stay moist, not dry, and not mushy.
I hope you enjoy this Baked Eggplant With Cheese.
Thank you for reading!
Love,
Julia
Easy Eggplant Recipes
If you like more easy eggplant (aubergine) recipes you must check these out!
If you try this recipe, please leave a comment and a star rating below. Your feedback is so helpful and helps other TYB readers who are planning to make this recipe. Thank you!
Roasted Eggplant With Cheese
INGREDIENTS
- 2 eggplant
- 4 teaspoon sesame oil
- ⅓ cup goat cheese
- 1 teaspoon lemon juice
- ¼ cup yogurt
- 2-3 raspberries save few for garnish
- salt to taste
- 1 teaspoon sesame seeds
- 1 tablespoon fresh coriander
INSTRUCTIONS
- Preheat oven to 400 F. And place a flat baking sheet with water in the bottom of the oven for humidity purposes. It helps the eggplant to stay moist, not dry, and not mushy.
- Cut 2 eggplants in half (lengthwise) and make criss-cross cuts on each of the halves.
- Brush with some sesame oil and generously season the eggplant with salt (and pepper if you like).
- Transfer to oven and bake for 30-35 min until golden brown and soft from the inside. Use a wooden skewer stick to check for doneness - if soft but not mushy, the baked eggplant is ready.
- Meanwhile prepare the dressing by mixing up yogurt, goat cheese, and lemon juice. Goat cheese is already salted but if you wish you can add more salt to taste.
- Take out your eggplants from the oven, brush again with sesame oil and serve with raspberries, cilantro, sea salt flakes and sesame seeds. Enjoy!
NOTES
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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