Spanish Cuisine
Baked Eggplant with Tomato and Manchego
These baked eggplants are a true hymn to Mediterranean simplicity and flavor. The tender, almost creamy flesh of the vegetables, baked in a rich, aromatic tomato sauce with spiced herbs, gains extra depth under a golden cap of grated Manchego cheese. This dish harmoniously blends the piquant sweetness of roasted eggplant, the slight acidity of tomatoes, and the refined nutty note of aged Spanish cheese. A light yet satisfying vegetable dinner with a true Spanish character that warms the soul and delights with the purity of its ingredients.
Dishday
Recipe overview
- Total time
- 1 min
- Servings
- 6
- Difficulty
- Easy
- Cuisine
- Spanish Cuisine
Nutrition
per serving
- Calories
- 240 kcal
- Protein
- 8 g
- Fat
- 15 g
- Carbs
- 18 g
- Fiber
- 6 g
Step by step
Method
- 01
Slice the eggplants into thick rounds or wedges, salt them, a…
Slice the eggplants into thick rounds or wedges, salt them, and leave for 20 minutes. Rinse, pat dry, and fry in a pan with a little oil until golden brown on both sides.
- 02
In a saucepan, sauté finely chopped onion and garlic in olive…
In a saucepan, sauté finely chopped onion and garlic in olive oil until soft. Add tomato passata, salt, and pepper. Simmer the sauce for about 10 minutes until thickened.
- 03
Preheat the oven to 180°C
Preheat the oven to 180°C. Place the fried eggplants in a baking dish, pour the tomato sauce evenly over them, and sprinkle generously with grated Manchego.
- 04
Bake the dish for 15-20 minutes until the cheese melts and fo…
Bake the dish for 15-20 minutes until the cheese melts and forms a beautiful golden crust. Garnish with fresh herbs before serving.
Dishday
Useful advice
Cooking tip
To prevent bitterness and help eggplant absorb less oil, sprinkle slices with salt and leave for 20 minutes before patting dry. For a richer sauce, use crushed tomatoes combined with a little fresh oregano or thyme.
How to serve
Serve the eggplant hot straight from the oven, accompanied by fresh baguette or ciabatta to mop up the sauce. Pairs perfectly with a glass of light red wine, like Tempranillo.
How to store
Baked eggplants keep beautifully in the refrigerator in a closed container for up to 2 days. When reheating in the oven or pan, add a little water or tomato sauce to restore original juiciness.
Note
If Manchego is unavailable, it can be replaced with another semi-hard sheep's milk cheese or any quality aged cheese with a rich flavor.
