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Grilled cheesy eggplant

Grilled cheesy eggplant

4
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
The barbecue cooking of the eggplants gives it a smoky flavour whilst still adding classic fresh Italian flavours with melted cheese, tomato and basil. These juicy eggplants are sure to get the taste buds dancing.

Ingredients

Eggplant

800 g, buy 2 medium, (about 400g each)

Dried herbs

1 tsp, Italian variety

Garlic powder or flakes

½ tsp, (powder)

Mozzarella

1 cup(s), grated, grated, (120g)

Tomato(es)

2 medium, sliced

Fresh basil

¼ cup(s), leaves, torn

Oil spray

1 x 3 second spray(s)

Instructions

  1. Cut each eggplant lengthways into 4 thick slices. Arrange slices in a single layer on a large baking tray. Sprinkle tops of slices with Italian herbs and garlic powder. Season with salt.
  2. Lightly spray a barbecue with oil, then heat over medium-high heat. Arrange eggplant slices, seasoned-side down, on barbecue. Close the lid and cook for 5 minutes.
  3. Turn the slices over. Top evenly with three-quarters of the mozzarella, tomato and remaining mozzarella. Close the lid and cook for 6-8 minutes until eggplant is tender and cheese is melted. Serve sprinkled with basil.

Notes

COOKING TIP: If you don’t have a barbecue with a lid, cook the eggplant slices in a lightly oiled non-stick grill pan for about 5 minutes on each side or until browned, then transfer to a baking tray, seasoned-side up. Top with mozzarella and tomato and bake in a 200°C oven for 8-10 minutes, until eggplant is tender and cheese is melted.

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