Fan-shaped eggplants with tomatoes and mozzarella
Fan-shaped eggplants with tomatoes and mozzarella: Summer delight If you're looking for an easy-to-make summer recipe, full of flavor and color, then fan-shaped eggplants with tomatoes and mozzarella are the ideal solution! This dish not only looks spectacular but is also a healthy choice, perfect for light lunches or quick dinners. Let's get started! Preparation time: 15 minutes Baking time: 30 minutes Total time: 45 minutes Servings: 4 Ingredients: - 2 medium eggplants - 3 large ripe tomatoes (you can also use cherry tomatoes for a more playful look) - 250 g fresh mozzarella - 3-4 tablespoons of extra virgin olive oil - Salt and pepper to taste - 1 bunch of fresh basil (for decoration and flavor) - Optional: a pinch of dried oregano or herbs de Provence for an extra flavor boost Step-by-step preparation: 1. Preheating the oven: Start by preheating the oven to 200°C. This step is essential for even baking. 2. Preparing the eggplants: Wash the eggplants, cut them lengthwise into thin slices, being careful not to cut all the way through (leave them attached at the base, forming a fan). This technique not only looks impressive but allows the flavors to seep into each slice. 3. Seasoning: Place the eggplants in a baking dish lined with parchment paper. Drizzle them with olive oil, salt, and pepper. If desired, you can also add dried oregano for a stronger Mediterranean flavor. 4. Adding the tomatoes: Slice the tomatoes thinly and place them between the slices of eggplant. This step will not only add color but also provide a pleasant moisture to the dish. 5. Mozzarella: Slice the mozzarella and place a slice between each piece of eggplant and tomato. The mozzarella will melt and create a delicious sauce that binds all the ingredients together. 6. Baking: Cover the dish with aluminum foil for the first 20 minutes of baking, then remove it and let the eggplants bake for another 10 minutes, or until the mozzarella is golden and the eggplants are tender. 7. Serving: Once the eggplants are ready, flip them onto a platter and sprinkle fresh basil on top for a vibrant look and fresh aroma. Serve them warm alongside a crunchy green salad or toasted bread. Personal suggestion: You can easily transform this recipe into a vegetarian version by adding some black olives for an extra flavor boost or even a splash of balsamic for a delicious contrast. Fan-shaped eggplants with tomatoes and mozzarella are a perfect choice for warm days, being a quick and simple dish but with a remarkable visual and taste impact. Share this recipe with your friends and enjoy summer sunsets with a delicious platter!
Preparation
The eggplants are washed and cut lengthwise into slices about 1 cm thick, without detaching the stem. Each slice is spread on both sides with pesto (I made my pesto from parsley. It would have been better if I had basil). Then, they are seasoned with salt and pepper. The tomatoes and mozzarella are sliced thinly. The slices of tomatoes are sprinkled with salt and pepper. Between two slices of eggplant, a slice of tomato and mozzarella is placed. The stuffed eggplants are placed in a non-stick tray lined with baking paper or non-stick foil because the eggplant will release juice and the mozzarella will melt, and they are baked for about 50 minutes (I used normal baking first and then switched to grill, which took about 35-40 minutes, but it varies from stove to stove, mine being electric). The recipe for Fan Eggplants with tomatoes and mozzarella was proposed by YOYO on the recipes forum. Baked eggplants with tomatoes and mozzarella can be served with a side of mashed potatoes with tzatziki sauce or couscous. Enjoy your meal!
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