Broiled Eggplant With Salsa
Broiled eggplant slices topped with a flavorful salsa and soy mozzarella create a satisfying, cheesy vegetarian dish perfect for quick, healthy meals or entertaining guests.
Ingredients
Instructions
- Baste sliced eggplants with olive oil on both sides and place on an ungreased baking sheet.
- Broil or bake for 2 to 3 minutes on each side until the eggplants are supple, taking care not to burn them.
- Chop the soy mozzarella cheese and garlic cloves.
- Combine the chopped soy mozzarella, garlic, and organic salsa in a bowl.
- Spoon 1 to 2 teaspoons of the salsa mixture into each sliced, cooked eggplant.
- Roll up the eggplant slices into a round shape and place in an ungreased baking dish.
- Top with remaining salsa.
- Bake for 10 to 15 minutes until bubbly.
Tips & Substitutions
For enhanced flavor, consider adding herbs like basil or oregano to the salsa mixture. If you don't have soy mozzarella, regular mozzarella or a vegan cheese alternative will work well. To prevent the eggplant from becoming too oily, you can lightly sprinkle salt on the slices before basting to draw out moisture. This dish is great for meal prep; make a double batch for future dinners or as part of a Mediterranean recipes spread.
Serving Suggestions
Serve the broiled eggplant with a side of quinoa or a fresh salad for a complete meal. It pairs beautifully with Rigatoni With Zucchini And Garlic or can be enjoyed as a standalone appetizer. Garnish with fresh herbs for an added touch, and don't forget some crusty bread to scoop up the remaining salsa!
Storage & Reheating
Leftover broiled eggplant can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the eggplant rolls in a baking dish and cover with foil to retain moisture, then bake at 350°F (175°C) for about 10-15 minutes until heated through. Avoid microwaving to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Broiled Eggplant With Salsa contains roughly 380 calories, with 6g protein, 29g carbohydrates, and 27g fat. It is a good source of protein (13% of the Daily Value) and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 707mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the stuffed eggplant rolls a day in advance. Assemble the rolls, cover them, and refrigerate until ready to bake. This allows the flavors to meld together nicely. Just bake them when you're ready to serve.
What can I use instead of eggplant?
If you're not a fan of eggplant, zucchini or bell peppers can be great alternatives. They also hold the salsa well and will provide a similar texture. Adjust the cooking time based on the vegetable you choose to ensure they are tender.
How can I make this recipe spicier?
To add some heat, incorporate diced jalapeños or a dash of hot sauce into the salsa mixture. Alternatively, sprinkle some red pepper flakes on top before baking. This will elevate the flavor profile and make it more exciting for those who enjoy spicy dishes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).