Ingredients for Aubergine Eggplant Tomato Mozzarella Melts
- Aubergines
- 1 teaspoon salt
- Pinch of black pepper
- 2 tablespoons olive oil
- Mozzarella Cheese
- Tomatoes
- 1 clove garlic, minced
- Fresh basil leaves, for garnish
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.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
194 g
Sugar
51g
Fat
19g
Carbs
10g