Eggplant with mozzarella and tomatoes



— 2 small eggplants
— 2 tomatoes are not sour varieties
— 2 small soft balls of mozzarella (you can try with the solid)
— 3 tbsp olive oil or vegetable oil (little as possible)
— Ground black pepper
— salt
— Basil leaves for decoration
— A mixture of dried Italian herbs. It consists of basil, oregano, savory, dried garlic, onions.

Eggplant with mozzarella and tomatoes

Eggplant with mozzarella and tomatoes


1) Eggplant cut into slices, put on the board, prisolit and leave for 5 minutes. These manipulations to eggplant possible left bitterness.
2) On the basis of tomatoes to make a cut cross, put in a bowl and pour boiling water, leave for 2-4 minutes. Then drain the water and gently remove the skin, it is done very easily.
3) Cut the tomatoes into slices.
4) Cut the mozzarella into slices
5) Put in a small form with sides alternately overlapping eggplant — tomato — mozzarella in three rows, or you can snake around as you like. Season with salt, sprinkle with black pepper coarsely and dried herbs. Sprinkled with olive oil, as much as you feel right.
6) Bake in an oven preheated to 230 C for 15-20 minutes. The finished dish sprinkle fresh basil leaves.
Bon Appetit

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