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Print Recipe
Eggplant baked with Tomatoes and Mozzarella Recipe
Very tasty and spicy dish. The recipe I read in a magazine. Interested in the ease of manufacture and the end result is also very pleased. For fans of eggplant is another recipe in the piggy Bank, the more summer is near and the season of vegetables on the way))
Cook Time 80 minutes
Servings
Ingredients
Cook Time 80 minutes
Servings
Ingredients
Instructions
  1. Eggplant cut in half, make an incision to avoid cutting the flesh, season with salt and brush with oil. Bake at temp.200 deg for about 20 minutes. Then spoon gently remove the pulp and finely chop.
    Eggplant cut in half, make an incision to avoid cutting the flesh, season with salt and brush with oil.
Bake at temp.200 deg for about 20 minutes.
Then spoon gently remove the pulp and finely chop.
  2. Cut the tomato into small cubes, chop the garlic and if the Basil is fresh, then cut it finely too. Mix the eggplant with the pulp. Add salt and pepper to taste, add cheese, a tablespoon of butter and a teaspoon of balsamic, mix well.
    Cut the tomato into small cubes, chop the garlic and if the Basil is fresh, then cut it finely too. Mix the eggplant with the pulp.
Add salt and pepper to taste, add cheese, a tablespoon of butter and a teaspoon of balsamic, mix well.
  3. Fill the eggplant boats and bake at the pace.200 degrees for another 20 minutes.
    Fill the eggplant boats and bake at the pace.200 degrees for another 20 minutes.
  4. And here our fragrant snack is ready! Bon appetit!
    And here our fragrant snack is ready!
Bon appetit!

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