Absolutely Gluten Free Roasted Eggplant with Lemon-Garlic Dressing and a few slices of Mozzarella and Tomatoes. And with Roasted Potatoes on a side.
Everybody likes something roasted right? At least ones in a while you have that taste for something roasted or even fryed.
This Mozzrella – Eggplant recipe is from my mom. She likes eggplant.
I have never really liked eggplant (don’t know why) but when my mom made this one I liked it so much every time.
The eggplant has its own flavor and with the lemon – garlic dressing on a top is absolutely delicious. Well the dressing is actually sort of inside that eggplant. You just made a few cuts to the eggplant and you pour the dressing in the middle and try to push it between the cuts. And that way the dressing is more absorbed in the eggplant.
Then the mozzarella and a few slices of tomatoes … it’s just so good.
I don’t really like eggplant unless it’s very well made. Or some very good recipe.
Many foods people don’t like for the taste or something. But when they try some good recipe it will change their lives.
That’s how I learned how to like avocado or olives. I used to hate olives. But since I was in Spain on holidays with my family I love them. They had the real and best olives on earth. And Soooo Big, oh they were very, very big. I have never seen so big olives.
My point here is that when you don’t like some food or you even hate it, just try some new, different, good recipe for that food. Some other way that the food was cooked than you know. You should really give it a try. Maybe you will eventually love that food.
I love avocado, I would eat an avocado every single day. But before I didn’t even put it in my mouth.
Ok … my second point here: If you don’t like eggplant (maybe) just try this recipe. Just give it a one more chance 🙂
Roasted Mozzarella Eggplant with roasted PotatoesPrint Recipe
- 8 medium size potatoes
- 2 eggplants
- 2 mozzarellas
- 2 tomatoes
- herbs any kind you like (I’ve used fresh oregano)
- salt, oil for drizle
- FOR THE DRESSING:
- 4 cloves garlic
- juice of 1-2 lemons
- 3 tbsp olive oil
- 1 tsp salt
Preheat oven to 400 degrees.
Peel the potatoes and cut them into any size you like. Place them on a baking pan. Drizzle them with olive oil, salt and herbs and bake them for about 30 minutes.
While the potatoes are baking cut both eggplants endways on half. On each half piece of eggplant make shapes of grid with a knife. This makes a little cuts which helps the dressing to come through.
Now the dreesing. Mix all the ingredients for the dressing together and gently drizzle insides of every eggplant. You can help the dressing to come between the cuts with a spoon or even pull the sides of eggplant to get the cuts open a little.
After the potatoes are baked place the eggplants on a potatoes and let it bake for another 30-35 minutes.
In a meanwhile cut the tomatoes and mozzarella on thin slizes.
After 30 minutes get the potatoes and eggplant out of the oven. Place tomatoes on the eggplant and mozzarella on a top. Place the whall baking pan with potatoes and eggplant back to the oven, close it and turn off the oven. Let the eggplant sit there for a while just to melt the mozzarella on a top. The oven is still hot so it can take just a few minutes. 10 or so. If you are very hungry put it out after 5 minutes 😉 Bon Apetit