Stuffed veggie eggplants: a simple and delicious dish!

published on 24 February, 2023 at 17:31
INGREDIENTS
2 eggplants
250g of mozzarella cheese
Olive oil
1 clove of garlic
250g of cherry tomatoes
Salt
1 bell pepper
Water
Basil

METHOD
1. With the knife remove the stalk and cut the aubergines in half lengthwise.
2. Transfer to the baking tray covered with parchment paper and bake in the oven at
190°C/374°F for 45 minutes.
3. Cut the cherry tomatoes in half and put them in a pan with a drizzle of oil and a clove of garlic.
4. Cook for about 15 minutes, add the bell pepper, and a spoon of hot water, and season with salt.
5. When the aubergines are cooked, remove the pulp and add it to the tomatoes and peppers.
6. Let it cook for another 10 minutes and turn off the heat. Let the vegetables cool.
7. Cut the mozzarella into cubes and add it to the mixture. Stuff the aubergines with the prepared mixture and decorate with a few fresh basil leaves.
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