Filter
Reset
Sort ByRelevance
MCAR1217
Eggplant with mozzarella, tomato and pesto
Eggplant from the oven with mozzarella, tomato and pesto.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ºC.
-
Cut the aubergines in the width around the cm, but not through.
-
Place the aubergines on a griddle covered with parchment paper and drizzle with the oil. Bake in the middle of the oven in approx. 35 min. Until done.
-
Meanwhile cut the mozzarella and tomatoes into slices.
-
Remove the aubergines from the oven, let cool slightly and add a slice of mozzarella and a slice of tomato in each notch.
-
Season with pepper and salt.
-
Spread the pesto over it and put in the oven for another 10 minutes until the mozzarella has melted.
Blogs that might be interesting
-
45 minSide dishbolcourgette, Mixed nuts, couscous, muhammara spread, lime,stuffed bolcourgettes -
20 minLunchcouscous, herbal broth from tablet, baking flour, olive oil, onion, cumin powder (djinten), turmeric, chilli pepper flakes, fresh coriander, pistachios, lemon,couscous salad with cauliflower and pistachio -
15 minSide dishprunes without pit, Spelt Bread, goat cheese mature 50, bacon, unsalted butter,sandwich with bacon, goat cheese and prunes -
25 minSide dishpeaches, walnuts, hazelnuts, fresh thyme, lemon, walnut oil, coarsely ground black pepper,roasted peaches with nuts
Nutrition
325Calories
Sodium19% DV445mg
Fat43% DV28g
Protein22% DV11g
Carbs2% DV6g
Fiber12% DV3g
Loved it