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!
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. Best consumed immediately. But as a meal prep bake the eggplants first and don't add the dressing. Keep it separate and whenever your ready just reheat the eggplant in the oven and add the cold sauce on top.