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Eggplant with mozzarella and tomatoes, baked in the oven

Baked Eggplant with Mozzarella and Tomatoes

This recipe is a real find for eggplant lovers. After the imam bayildi I made recently, I had a couple of eggplants left over, so I decided to make stuffed eggplant boats again—this time Italian-style, with mozzarella.

Maria

Recipe author

Eggplant with mozzarella and tomatoes, baked in the oven

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Composition / ingredients

Servings:

Eggplant

Tomatoes

200

Mozzarella

100

Olives (pitted)

Garlic

Capers

Olive oil

Basil (dried)

Dried oregano

0.5

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

Cooking method

Step 1:

Gather the ingredients.
Step 2:

Cut the eggplants in half lengthwise.
Step 3:

Carefully scoop out the flesh, leaving walls about 1/2 inch (1 cm) thick.
Step 4:

Brush the eggplant shells with olive oil.
Step 5:

Set the eggplant halves on a baking sheet and bake in an oven preheated to 400°F (200°C) for 20 minutes.
Step 6:

Now the filling.
Step 7:

Cut the eggplant flesh into small pieces.
Step 8:

Slice the olives into rings. Finely chop the basil.
Step 9:

Add the eggplant flesh to a skillet along with the garlic pressed through a garlic press. Cook in the olive oil until golden.
Step 10:

Add the tomatoes, capers, olives, basil, and oregano.
Step 11:

Simmer over low heat for about 15 minutes.
Step 12:

Slice the mozzarella into rounds.
Step 13:

Fill the eggplant shells with the filling and top with the mozzarella rounds.
Step 14:

Return to the oven for another 7–10 minutes, until the cheese melts.