Aubergine With Mozzarella And Tomatoes recipe
ingredients
6 long aubergines (eggplant)
6 ripe plum tomatoes
1 handful fresh basil leaves
4 tbsp extra-virgin olive oil
180 g (6 oz) mozzarella cheese, diced
salt and pepper
6 ripe plum tomatoes
1 handful fresh basil leaves
4 tbsp extra-virgin olive oil
180 g (6 oz) mozzarella cheese, diced
salt and pepper
method
1. Preheat the oven to 170°C (350°F) gas mark 3.
2. Slice away the top of the aubergines (eggplant) horizontally and discard part of the pulp.
3. Blanch the tomatoes in boiling water for 1 minute, then peel and dice them.
4. Tear the basil leaves with your fingers.
5. Mix the tomatoes with 3 tablespoons of the oil, a little salt and pepper and the basil.
6. Fill the aubergines with the mozzarella, cover with the tomatoes and arrange them on a baking tray (cookie sheet) brushed with the remaining oil.
7. Cook them in the oven for about 40 minutes, then arrange on a platter and serve.
2. Slice away the top of the aubergines (eggplant) horizontally and discard part of the pulp.
3. Blanch the tomatoes in boiling water for 1 minute, then peel and dice them.
4. Tear the basil leaves with your fingers.
5. Mix the tomatoes with 3 tablespoons of the oil, a little salt and pepper and the basil.
6. Fill the aubergines with the mozzarella, cover with the tomatoes and arrange them on a baking tray (cookie sheet) brushed with the remaining oil.
7. Cook them in the oven for about 40 minutes, then arrange on a platter and serve.
serving amount
serves 6
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