Easy Cheesy Roasted Stuffed Eggplants
Ingredients
- 2 large eggplants cut in half horizontally
- 6 tbsp olive oil
- 1 tsp garlic powder
- ½ onion diced
- 5 cloves of garlic minced
- 4 medium sized tomatoes diced
- 15 green olives sliced
- 1 cup shredded mozzarella cheese
- ½ tbsp butter
- fresh basil chopped
- croutons
- salt and pepper to taste
Instructions
- Preheat oven to 420 degrees Fahrenheit.
- In a small ramekin or bowl, mix together 4 tablespoons of the olive oil with the garlic powder and brush onto each eggplant half. Season with sea salt and black pepper and put it in the oven for 15-18 minutes or until golden brown.
- Add the remaining olive oil (2 tablespoons) in a pan on medium high heat. Saute the onions until it softens.
- Then add in the garlic, tomatoes, and olives. Mix them together for 2-3 minutes, then add in the butter and chopped basil. Season with some salt and pepper.
- Once the eggplant is done, press down on the eggplant meat with a fork to make room for the filling. Fill each eggplant with the tomato filling and sprinkle with mozzarella cheese. Gently press the croutons into the eggplant and season with more salt and pepper. Put the eggplants back into the oven for another 5 minutes or until the cheese has melted and browned. Garnish with some fresh chopped basil and enjoy!