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🍽️ Oven-baked eggplants stuffed with tomato and cheese

370 kcal · 30 min · 4 servings

Ingredients

• eggplants 4 pcs
• salt pinch
• vine tomatoes 2 pcs
• mozzarella 2 pcs
• basil, fresh 10 g
• garlic, granulated 0.5 tsp
• pepper, black ground pinch
• olive oil 1 tbsp
• crème fraîche 150 g

Instructions

1. 1. Preheat the oven to 200 degrees Celsius. Set it to top and bottom heat.
2. 2. Wash the eggplants thoroughly under running water.
3. 3. Cut the eggplants into a fan shape. Make the cuts about one centimeter apart, but do not cut all the way through the bottom.
4. 4. Season the eggplants generously with salt.
5. 5. Wash the tomatoes and slice them into thin rounds.
6. 6. Slice the mozzarella into thin rounds as well.
7. 7. Wash the basil and shake off the excess water.
8. 8. Pluck the basil leaves off the stems.
9. 9. Pat the eggplants dry with kitchen paper.
10. 10. Season the eggplants with garlic and pepper.
11. 11. Insert the tomato slices into the cuts of the eggplants.
12. 12. Insert the mozzarella slices into the eggplant slots as well.
13. 13. Drizzle the stuffed eggplants with olive oil.
14. 14. Place the eggplants on a baking sheet lined with baking paper.
15. 15. Bake the eggplants in the oven for about 45 minutes until they are golden brown.
16. 16. Take the eggplants out of the oven.
17. 17. Distribute the eggplants onto plates.
18. 18. Garnish the dishes with fresh basil leaves.
19. 19. Serve the eggplants with a dollop of crème fraîche.

Nutrition per serving

• kcal: 370
• Protein: 15 g · Fett/Fat: 26 g · Carbs: 18 g