Food, travel and photography



I never get tired of eating eggplants; I just love them! My friend Michelle who lives Southern France and who is a great cook, gave me this recipe. Try it, you’ll see how easy and delicious it is.


21 January 2024
: 1 or 2 half eggplant per person
: 5 min
: 50 min
: 55 min
: Very easy

Adapt the heat level and the cooking time as the eggplant’s flavour tastes best when well done.


  • Eggplant
  • Tomato sauce
  • Grated Swiss cheese
  • Olive oil
  • Salt and freshly ground pepper
  • Step 1 Pre-heat the oven to 180°. Cut the eggplant in half lengthwise and remove the stem if you wish. Use the tip of a knife to strike the pulp to optimize the cooking, add salt, pepper and a dash olive oil. Set the eggplant halves in a dish and bake for approximately 40 minutes. Make sure they are done before removing from the oven. Don’t hesitate to add more cooking time if necessary. Pour the tomato sauce over the eggplant pulp and top up with Swiss cheese.
  • Step 2 Place the dish back in the oven for 10 more minutes to gratinate the preparation before serving. You don’t have to eat the skin if you don’t like it, but if you do like it, don’t hesitate as it is very high in antioxidants.

Good to know!

When choosing your eggplants, make sure they are firm and that their rim and stem are green a sign of freshness. You have several types of eggplants: the whites, the spotted, and the purple. The sizes vary too. When the eggplants are old, they are brownish and with dark spots which indicate they are starting to rot.

Your email address will not be published. Only your first name will show.

Your email address will not be published. Required fields are marked *