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
-
10 minSide dishthinly sliced carrot strips, orange, liquid honey, oil, pepper and salt, sesame seeds,Carrot salad with orange and honey -
60 minSide dishgourmandises potatoes, sea salt, herb butter, dried laurel leaves,Hasselback Potatoes -
25 minLunchgreen bean, pine nuts, Parmesan cheese, garlic, basil, olive oil, egg, smoked chicken fillet,green beans salad with pesto, smoked chicken and egg -
10 minSide dishchilled lemongrass lemongrass, fresh ginger, garlic, lemon, dark brown sugar, sambal oelek, Japanese soy sauce, sesame oil,marinade for satay
Nutrition
325Calories
Sodium19% DV445mg
Fat43% DV28g
Protein22% DV11g
Carbs2% DV6g
Fiber12% DV3g
Loved it