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A skillet of mashed tomatoes and eggplant topped with melted kashar cheese.

Cheesy Roasted Tomato and Eggplant Medley

A simple one-pan Mediterranean dish featuring steamed eggplants and mashed tomatoes topped with melted kashar cheese and aromatic herbs.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 2 people
Course: Breakfast, Side Dish
Cuisine: Mediterranean, Turkish
Calories: 399
Ingredients Equipment Method Video Notes

Ingredients
  

  • 4 small Tomatoes
  • 1 medium Eggplant
  • 1 clove Garlic, minced
  • 1 cup Shredded kashar cheese (or mozzarella)
  • 2 tbsp Olive oil (or vegetable oil)
  • 1 tsp Dried oregano
  • 1 tsp Red pepper flakes
  • 1 tsp Paprika
  • 1 tsp Salt

Equipment

  • Large Cast Iron or Non-Stick Skillet: For even heat distribution and perfectly melted cheese.
  • Sharp Chef’s Knife: To ensure your vegetables are diced uniformly for even cooking.
  • Paper Towels: Essential for drying the eggplant after the saltwater soak.
  • Cheese Grater: Freshly grated cheese always melts better than the pre-shredded kind!

Method
 

  1. Trim a small piece off the bottom of the tomatoes so they can stand flat. Place them in a large skillet with a little vegetable oil.
    Placing small trimmed tomatoes in a skillet with vegetable oil.
  2. Peel the eggplant and slice into rounds of medium thickness (not too thin, not too thick).
    Adding peeled and sliced eggplant rounds to the pan with tomatoes.
  3. Arrange the eggplant slices in the skillet around the tomatoes. Cover the pan with a tight-fitting lid.
    Covering the skillet with a lid to steam the vegetables on low heat.
  4. Cook on low heat. Let the vegetables steam in their own moisture until the tomato skins start to peel away and the eggplants are completely soft. Do not open the lid frequently.
    Removing the softened skins from the steamed tomatoes using a fork.
  5. Once softened, remove the skins from the tomatoes using a fork. Use a masher or a fork to crush the tomatoes directly in the pan, mixing them with the garlic and the eggplant juices.
    Mashing the softened tomatoes in the skillet to create a thick sauce.
  6. Add the oregano, red pepper flakes, paprika, and salt. Stir gently to combine the flavors.
    Adding garlic, thyme, and red pepper flakes to the mashed vegetable mixture.
  7. Spread the mixture evenly in the pan and sprinkle the shredded kashar cheese over the top.
    Sprinkling a generous amount of shredded kashar cheese over the skillet.
  8. Cover for another minute until the cheese is fully melted and bubbly. Serve warm with crusty bread.
    The final dish with melted, bubbly cheese over the eggplant and tomato medley.

Video

Notes

Salt the diced eggplant and let it rest for 15–20 minutes before roasting, then pat dry — this removes excess moisture and prevents bitterness while helping it roast beautifully.