After washing your eggplant, cut it lengthwise with a large knife. Place the cut eggplant on the face of the flesh. Cut the flesh in diagonal lines, about an inch apart, using a sharp small paring knife. Turn and repeat the same cutting steps on either side of the eggplant. After you have finished cutting diagonal lines, your eggplant should have a diamond pattern. Brush the eggplant with oil and season with salt and pepper. Preheat the oven to 4oo degrees, then put eggplants in oven.
When you take the eggplant out of the oven, you'll want to make sure it has cooled down somewhat before you scrape out the flesh of the eggplant. Use a metal spoon to suck out the eggplant.
Garnish the eggplants with desired toppings. Add Cheezmir Smoked flavoured grated, tomatoes, cranberries, garnished with Basil leaves.
Bon Apetit !
2 Tbsp oil
½ cup cherry tomatoes, cut in half
3 cloves of garlic, chopped
4 medium-large eggplants, cut lengthwise using a large knife.
1 cup Cheezmir Smoked flavoured Grated
Cranberries for garnish