Eggplant baked with Tomatoes and Mozzarella Recipe
A very tasty and savory dish. I read the recipe in a magazine. I was interested in the simplicity of manufacturing and the end result was also very pleased. For lovers of eggplant, there is another recipe in the piggy bank, especially since summer is near and the vegetable season is on the way))
Servings
6
Cook Time
80minutes
Servings
6
Cook Time
80minutes
Ingredients
Instructions
  1. Cut the eggplants in half, make an incision so as not to cut the flesh, add salt and oil. Bake at 200 degrees for about 20 minutes. Then carefully remove the pulp with a spoon and finely chop.
  2. Cut the tomato into small cubes, chop the garlic, and if the basil is fresh, then finely chop it 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 200 degrees for another 20 minutes.
  4. And now our fragrant snack is ready! Enjoy your meal!
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