Eggplant appetizer with cheese in the oven on the grill
2 servings
22 minutes
Eggplant and cheese appetizer is a true gastronomic delight that combines the aroma of Mediterranean herbs and the spiciness of flavorful spices. Eggplants soaked in a rich marinade of olive and mustard oils, garlic, and spices acquire a tender texture and rich taste. Grilling them in the oven creates an appetizing golden crust, while Parmesan added at the end melts and coats the slices with a thin, crispy layer. This dish is perfect for dinner with loved ones; it can be served as an independent appetizer or as part of a festive table. Its rich and layered flavor makes it a versatile complement to meat and vegetable dishes, while the spicy notes stimulate appetite and provide unforgettable pleasure.
1
Cut the eggplant into thick slices.
- Eggplant: 1 piece
2
Mix olive oil (2 tbsp) and mustard oil in a deep bowl.
- Olive oil: 3 tablespoons
- Mustard oil: 1 tablespoon
3
Press the garlic using a press.
- Garlic: 2 cloves
4
Add black pepper.
- Freshly ground black pepper: 0.5 teaspoon
5
To salt.
- Sea salt: 0.5 teaspoon
6
Add Italian herbs. Mix.
- Italian herbs blend: to taste
7
Brush one side of the eggplant slices with olive oil and place that side down on the grill. Brush with the marinade on top. Season with chili pepper.
- Olive oil: 3 tablespoons
- Chili powder: to taste
8
Send to a preheated oven at 180 degrees.
9
After 10 minutes, take out of the oven and sprinkle cheese (1 heaping teaspoon on each slice).
- Grated Parmesan cheese: 70 g
10
Bake for another 7 minutes.
11
Serve slightly cooled.
