Eggplant and Tomato Trays Out Of Oven
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 50 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 eggplant (s)
- 4 medium tomato (s)
- 1 package mozzarella or feta
- some olive oil
- some salt and pepper
- some basil, dried
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C.
- First wash the aubergines and cut them in half lengthways. Carefully cut the half parts into large fans with approx. 3 cuts. Do not cut all the way open at the top (on the green) (see photo).
- Place a piece of baking paper on a baking sheet and drizzle with olive oil. Place the eggplant compartments on the baking sheet. Now cut the tomatoes into even slices and place them between the aubergine strips. Cut the mozzarella or feta cheese (to taste) into pieces and pour over the compartments. Salt and pepper the fans and drizzle a little olive oil over everything. Sprinkle with basil and put the tray in the oven at 180 ° C. About 30 - 35 minutes. When the cheese has melted and the aubergines are cooked, enjoy fresh from the oven.
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