Whole roasted eggplant

Delicious and nutritious, oh and good for the wallet too! This is a perfect meat-free Monday dish.

Whole roasted eggplant


2 Large eggplants

1 cup panko bread crumbs

1 tsp of smoked paprika

1 tsp of cumin

2 tbs Lyrakis garlic olive oil

1 tbs Lyrakis balsamic vinegar

1 tsp of salt flakes

1 tsp of cracked pepper

1 punnet of cherry tomatoes

2 large balls of mozzarella

1 small bunch of basil

1 packet of rocket

1 tbs Lyrakis salad olive oil




Pre-heat oven to 180 degrees.

Line a baking tray with non-stick baking paper to ensure your eggplant doesn’t stick.

Cut your eggplants in half and drizzle with half your Lyrakis garlic olive oil. In a small bowl mix the rest of your garlic olive oil with your paprika, cumin, salt, pepper and vinegar together and add bread crumbs to make a paste.

Top eggplants evenly with the crumb paste and pop into the oven for 30 minutes or until the middles soft and the top crunchy.

Top with pieces of your shredded cheese, fresh tomatoes and basil leaves. Serve with fresh rocket drizzled with Lyrakis salad olive oil.