Aubergine (Eggplant), Tomato & Mozzarella Melts
1
Person talking
Hadn't ever cooked with aubergine & discovered a delicious easy mousakka & thought I'd play around with the idea of aubergine with my fav flavour of Mozzarella & tomato, the garlic is a real bonus!
- Ready In:
- 25mins
- Serves:
- Units:
1
Person talking
ingredients
- 2 large aubergines
- 4 teaspoons salt
- pepper
- 4 tablespoons olive oil
- mozzarella cheese
- vine tomatoes
- 2 cloves crushed garlic (optional)
- fresh basil (garnish)
directions
- Cut aubergine into rings 5cm thick.
- Place in roasting dish.
- Brush with half oil& shake over half salt.
- Place sliced tomatoes on each, then sliced mozzarella.
- Sprinkle top with remainder salt, olive oil, pepper& garlic.
- Bake for 20 minutes on 200°C.
- Sprinkle with fresh basil& serve.
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"Hadn't ever cooked with aubergine & discovered a delicious easy mousakka & thought I'd play around with the idea of aubergine with my fav flavour of Mozzarella & tomato, the garlic is a real bonus!"
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I enjoyed these eggplant little stacks. They make a pretty presentation, too. I only cooked mine for about 10 minutes, so the eggplant slices wouldn't be too soft. The fresh basil is a must - don't skip it! Thanx!Reply
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Hadn't ever cooked with aubergine & discovered a delicious easy mousakka & thought I'd play around with the idea of aubergine with my fav flavour of Mozzarella & tomato, the garlic is a real bonus!
