Stuffed Eggplant with Mozzarella and Cinnamon Tomatoes
recipe

A delightful recipe that combines soft and airy eggplant with delicious mozzarella and cinnamon-spiced tomatoes. An excellent option for a light meal or side dish.
Preparation Time: 70 minutes
Serving Size: 6

Ingredients

- 6 small eggplants
- Olive oil for brushing
- 2 balls of good buffalo mozzarella
- A handful of fresh basil
- Good pesto or homemade basil oil
- Salt and pepper
- Cinnamon-spiced semi-dried tomatoes (prepared in advance)

Instructions

1. Preparation: Prepare the cinnamon-spiced tomatoes in advance.
2. Cook the Eggplants: Brush the eggplants with olive oil and place them whole in an oven preheated to 180°C (350°F). Bake for about 50-60 minutes until soft, turning halfway through cooking.
3. Open the Eggplants: Remove the eggplants from the oven and split them open while keeping the halves attached at the stem.
4. Sear the Eggplants: Place the eggplant halves cut side down in a hot non-stick pan with a little oil. Sear for about 5 minutes until the skin is crispy.
5. Assemble the Dish: Transfer the eggplants to a serving dish. Optionally, brush the tops with basil oil, season with salt and pepper, and add a few cinnamon tomatoes on top of the eggplant.
6. Finishing Touch: Tear the mozzarella over the eggplants, garnish with basil leaves, and drizzle with good olive oil.
Nutritional Information (per serving):
- Energy: 250 kcal
- Protein: 10 g
- Carbohydrates: 15 g
- Fat: 18 g
- Fiber: 4 g

Reviews: 3.28 (1190 reviews) ★★★★★ share