This baked eggplant dish combines the rich, earthy flavor of roasted eggplant with the crunch of almonds and the savory taste of two kinds of cheese. It’s a simple yet impressive meal, perfect for vegetarians or anyone looking to enjoy a hearty, flavorful dish. The combination of parmesan and Emmental cheese brings a creamy, slightly nutty finish, while parsley and garlic add freshness and depth. It’s an easy-to-make dish that’s perfect for a weeknight dinner or a gathering with friends.
Preparation Time:
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients:
2 eggplants
Fresh parsley: ¼ cup (15 g), chopped
2 cloves of garlic, minced
A handful of almonds: ¼ cup (40 g), roughly chopped
Parmesan cheese: ¼ cup (30 g), grated
Olive oil: 2 tbsp (30 ml)
Emmental cheese: ¼ cup (30 g), grated
Salt: ½ tsp (2.5 g)
Pepper: ¼ tsp (1 g)
Chili pepper: ¼ tsp (optional)
Directions:
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