Eggplant with mozzarella, tomato and pesto

Name: eggplant with mozzarella, tomato and pesto
Cook time: 15 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 2 eggplant; 3 el traditional olive oil; 125 g Mozzarella; 2 tastytome tomatoes; 2 el green pesto in a jar

Eggplant from the oven with mozzarella, tomato and pesto.

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.