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Baked eggplants with tomato ragout and Manchego

Baked eggplants filled with a hearty tomato ragout, topped with Manchego cheese. A Mediterranean taste experience with intense aromas of tomato, herbs and mature cheese. Perfectly accompanied by a spicy Carménère.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main course, Vegetarian
Cuisine Mediterranean, Spanish
Servings 2 People
Calories 520 kcal

Cooking utensils

  • 1 Knife & chopping board
  • 1 Baking tray with baking paper
  • 1 Pan for the tomato ragout
  • 1 Grater for the Manchego

Ingredients
  

2 large eggplants

For the tomato ragout:

  • 400 g chopped tomatoes Can
  • 1 small onion finely diced
  • 1 Garlic clove chopped
  • 1 Tbsp olive oil
  • 1 teaspoon oregano
  • ½ teaspoon cumin
  • Salt & pepper to taste

100 g Manchego cheese, grated

1 tbsp olive oil for coating

Preparation
 

Prepare & bake the eggplants:

  • Cut the eggplants in half and carefully score the flesh with a knife.
  • Brush with olive oil, season lightly with salt and place on a baking tray.
  • Bake at 200 °C (top/bottom heat) for approx. 20 minutes until the flesh is soft.

Prepare the tomato ragout:

  • Heat the olive oil in a pan and sauté the onions and garlic.
  • Add the tomatoes, oregano, cumin, salt & pepper.
  • Simmer for about 10 minutes until the ragout has thickened slightly.

Stuff & gratinate eggplants:

  • Lightly mash the soft eggplant flesh with a fork.
  • Spread the tomato ragout on top and sprinkle with grated Manchego.
  • Bake in the oven for another 10 minutes until the cheese is golden brown.

Recommended side dishes

  • Crispy baguette or ciabatta
  • Fresh rocket salad with lemon dressing
  • Roasted chickpeas with paprika

Nutritional values per portion

Calories: 520kcalCarbohydrates: 40gProtein: 22gFat: 32g
Keyword Eggplants, Manchego, Mediterranean cuisine, Tempranillo, Tomato ragout, Vegetarian, Wine & Food Pairing
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