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Prepare the Eggplants: Preheat your oven to 375°F (190°C). Cut the eggplants in half lengthwise and sprinkle the cut sides with salt. Let them sit for about 15 minutes to release excess moisture, then pat them dry with a paper towel.
Cook the Filling: In a small pan, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and grated carrot, sautéing for 5-7 minutes until soft and slightly caramelized.
Prepare the Eggplant: Brush the cut sides of the eggplants with the remaining vegetable oil. Place them on a baking sheet, cut side up, and roast for 20 minutes, or until they start to soften.
Assemble the Dish: Remove the eggplants from the oven. Spoon the sautéed onion and carrot mixture onto the eggplants, then top with cherry tomatoes and olives. Sprinkle with mozzarella cheese on top.
Bake Again: Return the eggplants to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Serve: Garnish with fresh basil, if desired. Serve warm as a side dish or a light main course.
Serving and Storage Tips:
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