Aubergine with lightly spicy tomato sauce

Name: aubergine with lightly spicy tomato sauce
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 2 eggplant; 3 el traditional olive oil; 250 g ricotta; 1 toe garlic; 4 twig fresh oregano; tl chili flakes; 390 g tomato cubes with basil and oregano; 2 el capers

Grilled aubergine with ricotta, garlic, oregano, chili, tomato cubes and capers.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C.
Halve the aubergines in the length and cut the flesh crosswise without damaging the skin.
Place the aubergine halves with the cutting edge upwards on a baking tray covered with parchment paper.
Drizzle with oil and sprinkle with salt if necessary. Pour the ricotta from the tray next to the aubergine halves on the baking tray.
Bake 25-30 min. Under the center of the oven.
In the meantime, finely chop the garlic and the oregano leaves.
Heat the rest of the oil in a frying pan and fry the garlic, oregano and chilli flakes for 1 min.
Add the tomato cubes and heat for 3 minutes. Season with pepper and salt.
Remove the eggplants from the oven and spread the sauce over them. Divide the ricotta and capers over the sauce.
Garnish with the rest of the oregano leaves.