Palermo Eggplants

These simple but flavorful eggplants are an elegant dinner idea. Easy to make and to share!

  • Servings 2-4
  • 1 hr.
  • Easy

Recipe

Ingredients

  • 1 cup of Bufarella Cheese Bites
  • 2 Eggplants
  • 1 cup Sun-Dried Tomatoes
  • 4 slices of Ham
  • 4 Pear Tomatoes
  • 1 tbsp. Mustard
  • Olive Oil

Directions

  1. Cut the eggplants in half, carve a crisscross pattern on top of each half. Drizzle with olive oil and add salt and pepper. Bake in the oven until tender.
  2. Cut pear tomatoes in quarters, add salt and pepper, drizzle with olive oil and place in the oven for 5 to 10 minutes until cooked.
  3. Cut ham into small squares. Remove eggplant pulp with spoon (but leave enough to keep eggplant shape). Mix pulp with roasted pear tomatoes, sun-dried tomatoes, ham squares, mustard and a bit of olive oil.
  4. Stuff the eggplants with mixture and top with the cheese bites and fresh basil leaves.

Pro Tips

Remove the ham from the recipe to make it a vegetarian dish.

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These exquisite paletas are the perfect treat for hot summer days, with the sweetness of watermelon and tangy chile powder.

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