Ingredients for cooking eggplant baked with tomatoes and basil
- Eggplant 2 pieces
- Onion 1 piece
- Tomato 1 piece
- Fresh basil to taste
- Garlic 1 clove
- Vegetable oil 3 tablespoons
- Mozzarella optional
- Salt to taste
- Ground black pepper to taste
- Main ingredients: Eggplant, Tomato, Cheese
- Serving 4 servings
Baking tray, cutting board, kitchen knife, parchment, tablespoon.
Step 1: prepare the eggplant.
Rinse the eggplants, cut them in half lengthwise and sprinkle slices with coarse salt. Leave it like that on 15 minutesto make bitter juice stand out. Rinse the vegetables and dry them with a paper towel.
With a sharp knife, helping yourself with a tablespoon, remove the flesh from the eggplant halves, leaving about 1 centimeter from the skin.
Lubricate the eggplant boats with oil, add salt and a little pepper and bake in preheated 220 degrees oven for 25-30 minutes.
Step 2: add the stuffing inside the eggplant.
While eggplant is baked, prepare the filling. To do this, first fry the onion, chopped into small cubes, until golden brown, then add the eggplant pulp to it, salt and cook over low heat under the lid for 5 minutes. Add the diced tomatoes, chopped garlic, a little more salt and pepper, cover and continue simmering under low heat for more 10 minutes.
Remove the vegetables from the heat, add the finely chopped basil leaves and the resulting stew fill the baked eggplant halves.
Lay grated or diced mozzarella cheese on top of vegetables.
Step 3: bake eggplant with tomatoes and basil.
Return eggplant to preheated 220 degrees the oven is still on 15 minutesso that the cheese on top melts and becomes an appetizing crust.
Step 4: serve eggplant baked with tomatoes and basil.
Before serving, garnish the baked eggplants with fresh basil greens and serve with tolu. Delicious! One such boat is eaten generally imperceptibly.
Enjoy your meal!
- Instead of mozzarella, you can use another cheese that will melt well. Mozzarella, of course, is best, but not always at hand.