Roasted Eggplants topped with home-made Sun-dried Tomatoes

Many times when we have to prepare a side we are stuck with variations of potatoes, rice and/or a salad. But quarantine has been really good for my mental work, and I am trying to create other sides. Boy, am I glad I tried this one out. This came into my mind quite suddenly when I was thinking of preparing a Mousakka someday soon. 

I like eggplants for its fleshy texture. It goes perfectly well with meat and takes the taste and flavour of almost anything that is added to it.

Ingredients:

1 eggplant, sliced into round pieces

1 big tomato, small diced

1 medium onion, small diced

2 pods garlic crushed

Sundried tomatoes cut into small pieces about 1 tbsp

Cheddar Cheese, as desired

Salt, to taste

Pepper, fresh ground

Oil

Method:

Slice the eggplant and wash it, rub salt and leave for about ten minutes.

Lightly fry the eggplant on both sides

Roast it in a preheated oven at 180 degrees for 30 minutes. Check and put it in for a little longer if needed.

You can add it along with other items on one side.

Heat oil in a pan, fry the onion and garlic. 

Add the tomatoes and salt, and fry till it looks well done.

Now top this on the eggplant, add cheese and bake for about 5-7 more mins till the cheese has melted.

Voila.

Get the recipe/method for sundried tomatoes here