Stuffed eggplant with tomatoes and mozzarella
Ingredients
- 1 aubergine
- 2 mozzarella balls
- 2 tomatoes
- basil, to taste
- olive oil, to taste
- herbal balsamic vinegar, to taste
Utensils
- knife
- garlic press
- bowl
- spoon
- kitchen brush
- oven dish
Instructions
- Use a knife to cut the aubergine lengthways into compartments so that the slices are still connected at the end of the stalk.
- Press the garlic through the garlic press and mix with olive oil in a small bowl.
- Gross the individual compartments with garlic oil.
- Cut the tomatoes and mozzarella into slices and place between the aubergine compartments.
- Bake the filled aubergine in the oven at 180 degrees for 30 minutes.
- Before serving, drizzle the herb balsamic vinegar over the aubergine and garnish with fresh basil.
