Baked eggplants



Eggplants originated in the ancient Orient and found a new home in southern Italy. This summer crop, packed with vitamins and water, is ideal for savory, flavorful dishes such as eggplant parmigiana and caponata, or wrapped around creamy fillings to make delicious rolls. The go perfectly with a wide variety of ingredients. Today’s dish pairs them with a classic combination: datterino tomatoes and scamorza cheese for a delicious baked eggplant dish! These succulent discs with a Mediterranean flavor make a light and delicate appetizer or side dish: baked eggplant are also ideal as finger food for a buffet. It’s excellent eaten hot but will be just as tasty at room temperature!

Eggplant 1 - large
Datterino tomatoes 5.25 oz (150 g)
Smoked scamorza cheese 4 oz (100 g)
Black olives 1 oz (20 g) - pitted
Capers 5
Extra virgin olive oil to taste
Black pepper to taste
Fine salt to taste
Oregano to taste

How to prepare Baked eggplants

To prepare the baked eggplant, first wash and dry a large eggplant, then peel 1 and cut into ½-inch (1.5-cm) thick slices 2. You should get around 10 slices. Now arrange the slices on a baking sheet lined with parchment paper and score them with a small knife to create a grid pattern 3.

Oil and salt the eggplant slices (4-5), then pre-bake in a conventional oven preheated to 390°F (200°C) for approximately 10 minutes. Meanwhile, wash and dry the Datterino tomatoes, then cut them in half 6.

Cut the smoked scamorza 7 into fairly thin slices. Rinse the capers 8 and cut them in half, too. After 10 minutes, take the eggplant out of the oven 9.

and half a caper on each 13 slice of eggplant. Drizzle with a little oil 14 and season with salt and pepper 15.

and half a caper on each 13 slice of eggplant. Drizzle with a little oil 14 and season with salt and pepper 15.

Now bake in a conventional oven, again preheated to 390°F (200°C), for around 30 minutes 16. Then take out of the oven, sprinkle on some dried oregano 17, and serve hot or warm for a tasty Mediterranean-style appetizer 18.


The eggplant can be stored for 2-3 days in the refrigerator. Not suitable for freezing.


Anchovies, lemon-scented breadcrumbs, and dried or fresh chili pepper can be added to this dish for an extra Mediterranean touch. This tasty side dish can also be prepared with round zucchini. Use the exact same technique and slice the zucchini into fairly thick discs.