Tomato Basil Indian Eggplant Flowers
Cute little Indian Eggplant can be cut into beautiful flower shapes then roasted with savory tomato and basil for a gorgeous healthy dish. I use vegan cheese but you can use your favorite dairy cheese with this dish as well.
Prep: 30m
Cook: 27358544m
Total: 27358514m
Ingredients
For the eggplant
- 24 Indian Eggplants
For the base
- Nonstick vegetable spray
- 1 pound tomatoes, seeded and diced
- 1/2 cup green onion, sliced
- 1/2 cup basil, sliced
- 1 cup mozzarella, vegan or dairy
To finish
- 1/4 cup extra virgin olive oil
- salt and freshly ground black pepper to taste
Cute little Indian Eggplant can be cut into beautiful flower shapes then roasted with savory tomato and basil for a gorgeous healthy dish. I use vegan cheese but you can use your favorite dairy cheese with this dish as well.
Instructions
- Preheat oven to 350°F.
For the eggplant
- Cut the stem off of each eggplant. Each eggplant should be able to stand on the cut base.
- Using a sharp paring knife, make slits around the eggplant going from the outside inward, offsetting each cut. When done the eggplant should look like a closed flower.
- https://vimeo.com/548558504
- Set the eggplant aside.
- https://vimeo.com/548546151
For the base
- Spray a round or oval casserole with non-stick spray.
- Spread the tomatoes over the bottom of the casserole dish. Top with the basil, then green onion, then the mozzarella.
To finish
- Place the cut eggplant in concentric circles on top of the mozzarella.
- Drizzle the extra virgin olive oil over the eggplant, then sprinkle with salt and pepper.
- Cover the dish with foil. Bake for 45 minutes covered.
- Uncover the casserole and bake for an additional 45 minutes.
- Remove from the oven and allow the dish to rest for 5 minutes before serving.
Tips
- You can use vegan or dairy cheese for this dish.
- I sometimes spray the tops of the eggplant with non-stick spray to give them a little extra moisture.
- You can make this dish in advance, then rewarm it in the oven uncovered at 350°F for 15-20 minutes.
- If you don't have time to make the flowers, you can "deconstruct" this dish. Slice the eggplants in half lengthwise, then place them on a lined, greased baking sheet or casserole. Top with the tomatoes, basil and green onions. Drizzle the extra virgin olive oil then cover and bake for 45 minutes at 350°F. Uncover and bake for an additional 30 minutes. Top with the cheese then bake uncovered for an additional 15 minutes.
- I use my "Hindy Choppper" a.k.a Vidalia onion chopper to chop my tomatoes super quickly.