Eggplant with mozzarella and tomatoes, baked in the oven

This recipe is a real find for eggplant fans. After the imam bayalda, which I recently cooked, there were a couple of eggplants left and I decided to cook the boats again, but in the Italian manner, with mozzarella.
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 % 4 g
Fats 44 % 8 g
Carbohydrates 33 % 6 g
99 kcal
GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 20 min
  1. Step 1:

    Step 1.

    Prepare the ingredients.

  2. Step 2:

    Step 2.

    Cut the eggplant in half lengthwise.

  3. Step 3:

    Step 3.

    Carefully remove the pulp, leaving the walls 1 cm thick.

  4. Step 4:

    Step 4.

    Grease the eggplant with olive oil.

  5. Step 5:

    Step 5.

    Put the eggplant halves on a baking sheet and put in a preheated oven to 200 ° C for 20 minutes.

  6. Step 6:

    Step 6.

    Filling.

  7. Step 7:

    Step 7.

    Cut the eggplant pulp into small pieces.

  8. Step 8:

    Step 8.

    Cut the olives into rings. Finely chop the basil.

  9. Step 9:

    Step 9.

    Put the eggplant pulp in a frying pan, add the garlic passed through the press. Fry in olive oil until golden brown.

  10. Step 10:

    Step 10.

    Add tomatoes, capers, olives, basil and oregano.

  11. Step 11:

    Step 11.

    Simmer for about 15 minutes.

  12. Step 12:

    Step 12.

    Cut the mozzarella into slices.

  13. Step 13:

    Step 13.

    Fill eggplant halves with filling. Put mozzarella slices on top.

  14. Step 14:

    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

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