Here is a fragrant, cheerful and really tasty dish, delicious eggplants in the oven! Eggplant disks serve as a dish for a tasty filling prepared with caper fruits, olives, aromatic herbs, tomato and goat cheese. Goat cheese is a valid alternative to those who cannot digest cow's milk or who are lactose intolerant (Sepe et al, Asian-Australas J Anim Sci, 2019). Not only that, goat cheese is also richer than products made from cow's milk in calcium, magnesium, phosphorus, selenium, vitamins B6 and A (Kapadiya et al, Vet World, 2016). Finally, to enrich and make this delicious recipe even healthier, there are the tomatoes with their precious intake of lycopene, which is an antioxidant, oregano and basil, which are characterized by a powerful anti-inflammatory and antioxidant action.
300 grams of cherry tomatoes
2 tablespoons of caper fruits
3 tablespoons of pitted black olives
150 grams of sliced goat cheese
Extra virgin olive oil
Clean the eggplants and cut them into slices of about 2 centimeters thick or a little less.
Lightly salt the eggplants and let them rest for about 15 minutes, then rinse and dry them.
Place the eggplants on a baking pan covered with baking paper. Sprinkle a little extra virgin olive oil on the eggplants. Bake at 180 degrees for 15 minutes. In the meantime, wash the cherry tomatoes and cut them into pieces. On each slice of eggplants put a slice of goat cheese, cherry tomatoes, olives, capers. Pour a drizzle of extra virgin olive oil and flavor with a little salt and pepper. Bake at 180° C for 20 minutes. Take from the oven, season with oregano and fresh basil and serve immediately.