Eggplant with mozzarella and tomatoes, baked in the oven
Composition / ingredients
4
Servings:
Step-by-step cooking
Step 1:
Prepare the ingredients.
Step 2:
Cut the eggplant in half lengthwise.
Step 3:
Carefully remove the pulp, leaving the walls 1 cm thick.
Step 4:
Grease the eggplant with olive oil.
Step 5:
Put the eggplant halves on a baking sheet and put in a preheated oven to 200 ° C for 20 minutes.
Step 6:
Filling.
Step 7:
Cut the eggplant pulp into small pieces.
Step 8:
Cut the olives into rings. Finely chop the basil.
Step 9:
Put the eggplant pulp in a frying pan, add the garlic passed through the press. Fry in olive oil until golden brown.
Step 10:
Add tomatoes, capers, olives, basil and oregano.
Step 11:
Simmer for about 15 minutes.
Step 12:
Cut the mozzarella into slices.
Step 13:
Fill eggplant halves with filling. Put mozzarella slices on top.
Step 14:
Put in the oven for another 7-10 minutes until the cheese melts.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Olives - 115 kcal/100g
- Canned capers - 23 kcal/100g
- Capers - 23 kcal/100g
- Olive oil - 913 kcal/100g
- Oregano dry - 306 kcal/100g
- Mozzarella - 280 kcal/100g