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Eggplant from the oven

Nothing like a dish that is nutritious, good for the line AND that you don't have to do much for. This is such a dish! By the way, I also think it's a beautiful dish to look at, don't you? I don't eat carbs after five and every now and then I run into a problem when I get hungry in the evenings because I simply haven't filled my stomach enough with just steamed vegetables. If you grill a nice fish along with these eggplants I'm sure you won't have that problem anymore. By the way, for vegetarians it is also a great dish on its own!


  •  1 eggplant
  • 2 tablespoons of Greek yogurt
  • 50 grams of goat cheese
  • 2 sprigs of fresh rosemary (1 for decoration)
  • pepper and salt to taste
  • tablespoon of balsamic syrup
  • olive oil extra virgin
  • bunch of small tomatoes

How to

  1. Preheat the oven to 210 degrees. To keep them from falling over on the baking sheet, cut a very thin slice on each side of the eggplant. This will make sure they are stable. Cut the eggplant in half and place them on a baking sheet lined with baking paper. Make indentations in the eggplant. Now sprinkle salt and pepper on top and drizzle some olive oil on top. I made 2 variations here:

    Variation 1: put rosemary needles in the indentations.
    Variation 2: drizzle some balsamic syrup on top. What the balsamic does in the oven is caramelize a bit which makes the eggplant nice and sweet.

  2. Now put the eggplants in the oven for 45 minutes.

  3. In a food processor, put the goat cheese, Greek yogurt, 1 teaspoon olive oil pepper and salt and the needles from 1 sprig of rosemary. Blend until smooth.

  4. 5 minutes before your oven starts beeping, add the tomatoes to the eggplants.

  5. Serve your eggplants with the goat cheese spread over variety 1 and top with tomatoes over variety 2.

eggplant from the oven

eggplant from the oven

eggplant from the oven

eggplant from the oven


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