Havarti-Stuffed Eggplant with Tomato Sauce

20260807 #breakfastdiary 1800, 31°C/sunny The eggplant I left behind before my business trip is still alive. So this makes eggplant round four. I used Havarti cheese, but I think fresh mozzarella would be even better. approx 540kcal Havarti-Stuffed Eggplant with Tomato Sauce

1 eggplant, 1 slice Havarti cheese, 1 cup tomato sauce, 3-4 cherry tomatoes, 1t herbs, 1t hemp seeds, olive oil

1. Score the eggplant into 0.5cm slices, brush olive oil between the cuts, and bake in a 200°C oven for the first 10 minutes. 2. Take the eggplant out, tuck Havarti cheese between the slices, and bake for another 10 minutes. 3. Heat olive oil in a pan, sauté halved cherry tomatoes, then add the tomato sauce and herbs and warm through. 4. Pour the tomato sauce onto a plate, arrange the roasted eggplant on top, and sprinkle with hemp seeds.

Inspired by @canann_dinler