Ingredients for Aubergine Eggplant Tomato Mozzarella Melts
- 1 large aubergine
- 1 1/2 teaspoons salt
- 1 pinch black pepper
- 2 tablespoons olive oil
- 100 g fresh mozzarella cheese
- 1 medium tomato
- 1 clove garlic
- fresh basil leaves
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How to Make Aubergine Eggplant Tomato Mozzarella Melts
- Preheat oven to 200°C (400°F).
- Slice one large aubergine (eggplant) into 5cm thick rounds.
- Arrange eggplant rounds in a single layer in a baking dish.
- Drizzle half of 2 tablespoons olive oil over the eggplant and sprinkle with half of 1 teaspoon salt.
- Top each eggplant round with 2-3 slices of fresh tomato (about 1 medium tomato, sliced) and 2-3 slices of fresh mozzarella (about 100g, sliced).
- Sprinkle the remaining 1 teaspoon salt, 1 tablespoon olive oil, a pinch of black pepper, and 1 clove minced garlic over the top.
- Bake for 20 minutes, or until the eggplant is tender and the mozzarella is melted and bubbly.
- Garnish with fresh basil leaves before serving.
Nutrition Information (Approximate per serving)
Sodium
194 g
Sugar
51g
Fat
19g
Carbs
10g