Baked Eggplant with Mozzarella and Tomatoes
55 min
Under an hour
Sezamo
Preparation method
Preparing the Eggplant
1
Preheat the oven to 200 °C.
2
Cut off the eggplant stems and slice them lengthwise into pieces approximately 0.5 cm thick.
3
Heat a non-stick pan over medium heat and dry-roast the eggplant slices for 2 minutes on each side. Then place them on a plate lined with paper towels, season them with salt and pepper on one side, and let them rest for 10 minutes. Wipe off any released water with a paper towel.
Chef's tip
For an even more intense flavor, you can let the eggplants drain with salt for a bit longer – this step removes bitterness and helps achieve a perfect texture after baking. Serve with a slice of fresh sourdough bread!
Ingredients
Price per portion:RON 27.92
Ingredients
Nutritional values
Energy value
2447.64 kJ585 kCalFats
40 gCarbohydrates
25 gProtein
30 g
50 min
Under an hour
