You can actually pull apart the cubes of this side dish. Each piece is coated with cheese and garlic. It's fun to make and to eat.
Note: I halved this recipe.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6
Source: Adapted from 12 tomatoes
Link: Pull-Apart Garlic Eggplant
Ingredients:
- 2 large eggplants, rinsed and patted dry
- 3 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1/2 cup Parmesan cheese
- 1/4 cup olive oil
- sprinkle of dried cilantro
- salt and pepper to taste
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with foil.
- Put the eggplant on its side and make cuts across the length of the eggplant.
- Then turn the eggplant and make perpendicular cuts. Don't cut all the way through. You want cubes of eggplant attached at the bottom.
- Transfer the eggplants to two separate pieces of foil.
- Mix the garlic, cilantro and oil. Season with salt and pepper.
- Separate the cubes with fingers. Put the oil mixture in and around each cube.
- Mix the two cheese together.
- Use your fingers to get the mixture in and around each cube.
- Wrap each eggplant loosely in the foil. Make a tent so that the cheese won't stick to the foil.
- Bake 25 minutes, or until cheese is bubbly and eggplant thoroughly cooked.
- Remove from oven. Open the foil packets and let cool 5 to 10 minutes.
October 13, 20160 found this helpful
I think I would omit the cilantro in favor of basil or Italian seasoning. I love cilantro, but I'm the only one in my family who does. Julia Child didn't even like it!
