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Eggplant with mozzarella, tomato and pesto
 
 
4 ServingsPTM50 min

Eggplant with mozzarella, tomato and pesto


Eggplant from the oven with mozzarella, tomato and pesto.

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Directions

  1. Preheat the oven to 200 ºC.
  2. Cut the aubergines in the width around the cm, but not through.
  3. 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.
  4. Meanwhile cut the mozzarella and tomatoes into slices.
  5. Remove the aubergines from the oven, let cool slightly and add a slice of mozzarella and a slice of tomato in each notch.
  6. Season with pepper and salt.
  7. Spread the pesto over it and put in the oven for another 10 minutes until the mozzarella has melted.


Nutrition

325Calories
Sodium19% DV445mg
Fat43% DV28g
Protein22% DV11g
Carbs2% DV6g
Fiber12% DV3g

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