• 2 eggplant, cut in halves
  • 1 can of peeled tomatoes
  • 1 clove of garlic
  • 1 tbsp of oregano
  • a pinch of brown sugar
  • mozzarella
  • 2 tbsp of pistachios

Author of this recipe

Love my Salad

Love my Salad

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Total votes: 4

Grilling gives eggplant a nice smoky flavour, in this recipe the eggplant is topped with an easy tomato sauce and creamy mozzarella. 


  1. Sprinkle the eggplant parts with salt, and let the eggplant sweat for half an hour to an hour
  2. In the meanwhile preheat the oven to 180 degrees
  3. Wash and dry after sweating
  4. Put the eggpant parts on a baking sheet, cut some stripes in the white part and sprinkle with olive oil
  5. Put in the oven for 25 minutes
  6. In the meanwhile start preparing your tomato sauce, cut the canned tomatoes in small cubes and heat them in a sauce pan, press garlic clove in the sauce and mix with oregano and sugar
  7. Cut the mozzarella in slices
  8. Get the eggplant from the oven and top the eggplant parts with tomato sauce, mozzarella slices and pistachios 
  9. Put the eggplant back in the oven for about 10 minutes 

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