Eggplant with Parmesan Cheese
Elizabeth Chiñas
Rich recipe of aubergines with very healthy Parmesan cheese to serve as a garnish or a light dinner.
Reviewed by Editorial Team of Kiwilimón
3.5
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2 comentarios
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Ingredients
4
Servings
  • 1 1/2 tablespoons olive oil
  • 1 clove garlic, chopped
  • 1 tablespoon dried oregano, ground
  • 5 tomatoes, no skin, no seeds cut into squares
  • 1 pinch dried árbol chile
  • salt
  • pepper
  • 2 eggplants, split in half
  • spray oil
  • 1/2 cups Parmesan cheese
Preparation
40 mins
0 mins
Low
  • The oven is preheated to 180 ° C.
  • Heat half of the olive oil in a pan.
  • Add the garlic and cook for 2 minutes, stirring occasionally.
  • Add oregano, chili and tomatoes, season with salt and pepper.
  • Boil everything together for 5 minutes.
  • Aubergines are split in half and sprayed with cooking spray and other olive oil.
  • They are placed on a tray and put in the oven for 5 minutes, with the part of the meat facing up.
  • After the time they are removed from the oven the mixture of the tomatoes in the aubergines is distributed.
  • The Parmesan cheese is sprinkled on each one and they are put back in the oven for 10 more minutes.
  • They are removed from the oven and served immediately.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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