Baked Eggplant with Blue Cheese

(8 votes)

2 oblong eggplants
1/4 cup olive oil
ground pepper
4 tablespoons blue cheese
4 creole tomatoes, peeled, seeded, and chopped
dried oregano

Before you start, preheat the oven to 375 degrees. Cut the eggplants in half, and scrore the flesh side of the eggplant, taking care not to cut through the skin on the other side. Heat the olive oil in a large pan, reduce heat to medium, and cook the cut side of the eggplant until brown. Turn the eggplant and cook for two more minutes.

Place the eggplants, cut side up, in a shallow baking dish and sprinkle on the blue cheese and fresh pepper.

In the skillet, cook the tomatoes until they release some liquid and form a sauce. Ladle the tomatoes across the eggplants, cover with tinfoil, and bake for thirty minutes. A few minutes before serving, sprinkle on the oregano and briefly return to the oven.


excellent recipe...well worth the effort!
reg curnock, oxford

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