The eggplant is one of the most versatile vegetables in Mediterranean cuisine, and this recipe for eggplants with ham and cheese is a simple, tasty, and complete option that needs no side dish. Rooted in home cooking, this preparation combines the softness of roasted eggplant with the salty flavor of ham and the creaminess of cheese, creating a dish perfect as a light main course or as a hearty side.
The key lies in slow roasting: the eggplant becomes tender and absorbs the juices from the ham and cheese, while the mixture of garlic, basil, and olive oil adds freshness and aroma. It's ideal for those seeking comforting food without complications, suitable for the whole family, and easily adaptable: you can substitute regular ham with bacon, sliced cheese with mozzarella, or add sun-dried tomatoes for an extra touch.
With just 45 minutes in the oven and few ingredients, you'll get a golden, gratinated result that will delight everyone. Give it a try and discover why this eggplant recipe is so popular!
Prep
20 min
Cook
45 min
Servings
2
Cut the eggplant in half and make several cuts lengthwise.
Cut the ham and cheese into strips and insert them into the eggplant cuts.
Chop the garlic and basil and mix it with a little salt and olive oil.
Spread the previous mixture over the two eggplant halves.
Sprinkle the eggplants with oil and place the grated cheese on top.
Preheat the oven to 180º C.
Pour some oil into a dish suitable for the oven, add the eggplants.
Bake for 45 minutes or until the eggplant is pierced and tender.
Halfway through baking, cover the eggplants with baking paper, so that they don't burn too much on top.
