There are several delicious alternative toppings you can use on baked aubergines (also known as eggplant) instead of herb-seasoned crumbs. Here are a few options:
Cheese: Sprinkle grated or crumbled cheese on top of the baked aubergine for a rich and savory topping. Mozzarella, Parmesan, feta, or goat cheese work well.
Tomato Sauce: Top the baked aubergines with a spoonful or drizzle of tomato sauce for a burst of flavor. You can use marinara sauce, homemade tomato sauce, or even salsa.
Pesto: Spread a thin layer of pesto over the baked aubergine for a vibrant and aromatic topping. Traditional basil pesto is wonderful, but you can also try other variations like sun-dried tomato pesto or spinach pesto.
Sliced Tomatoes: Arrange thin slices of ripe tomatoes on top of the baked aubergine. Drizzle with olive oil, sprinkle with salt and pepper, and finish with a sprinkle of fresh herbs like basil or oregano.
Roasted Red Pepper Sauce: Puree roasted red peppers with garlic, olive oil, and a touch of vinegar to create a flavorful sauce. Spread the sauce over the baked aubergines for a tangy and sweet topping.
Tahini Sauce: Whisk together tahini (sesame paste), lemon juice, garlic, and water to create a creamy and nutty sauce. Drizzle it over the baked aubergines and garnish with chopped parsley or sesame seeds.
Balsamic Glaze: Drizzle a balsamic glaze reduction over the baked aubergines for a sweet and tangy topping. You can make a balsamic reduction by simmering balsamic vinegar until it thickens and becomes syrupy.
Herbed Yogurt: Mix Greek yogurt with chopped fresh herbs such as dill, mint, or parsley. Dollop the herbed yogurt on top of the baked aubergines for a creamy and refreshing topping.
Feel free to get creative and experiment with different combinations of these toppings. Each one brings its own unique flavors and textures to complement the baked aubergines.