Grilled Eggplant with Cherry Tomatoes and Aromatic Herbs
Pure Delight on a Plate! Quick and effortless vegetarian dish, no grill needed. Vegan-friendly option available, swap yogurt for an alternative.
Ingredients
Serves:
4
1 round eggplant, approximately 2 cups
4 ½ tablespoons of Vignoli Coratina Monocultivar Olive Oil
1 cup cherry tomatoes
Salt, to taste
Freshly ground black pepper, to taste
½ cup plain whole milk yogurt
A sprig of fresh marjoram
8 fresh mint leaves
A bunch of fresh basil
- 1 round eggplant, approximately 500 g
- 4 ½ tablespoons of Vignoli Coratina Monocultivar Extra Virgin Olive Oil
- 250 g cherry tomatoes
- Salt, to taste
- Freshly ground black pepper, to taste
- 125 g plain whole milk yogurt
Directions
-
Preheat the oven to 400°F .
-
Slice and season the eggplant with Vignoli - insert Polifenoli reference - oil, salt, and pepper.
-
Roast the eggplant slices in the oven for 15-20 minutes until tender and slightly browned.
-
Arrange the grilled eggplant on a platter, top with yogurt, cherry tomatoes, fresh herbs, and drizzle with more Vignoli - insert Polifenoli reference - oil before serving.
- Preheat the oven to 400°F (200°C).
- Slice and season the eggplant with Vignoli - insert Polifenoli reference - oil, salt, and pepper.
- Roast the eggplant slices in the oven for 15-20 minutes until tender and slightly browned.
- Arrange the grilled eggplant on a platter, top with yogurt, cherry tomatoes, fresh herbs, and drizzle with more Vignoli - insert Polifenoli reference - oil before serving.
For this recipe you need
“I Love You” Lemony Pink Smoothie
Vignoli style boosted ricotta cheese
Cakey chocolate chips cookies
