Ingredients (for 4-6 people):
2 eggplants
1 mozzarella
100 g cherry tomatoes
salt
pepper
oregano
olive oil
Instructions:
Wash eggplants and cut into 1 cm thick slices. Place slices over a cooking grate, under which you've spread some kitchen paper, add salt to slices and then cover with a cutting board or tray. Place some heavy items above to put some weight (books or similar) and let rest for approx. 30 min.
Meanwhile, pre-heat oven to 180°C.
Wash cherry tomatoes and cut into 4-6 pieces. Drain mozzarella and dice in approx. same size pieces as the tomato.
Take a baking tray and layer with baking paper. Carve a grid into the eggplant slices and distribute on the baking tray. Add some olive oil, tomato, mozzarella, then a bit more salt, pepper and oregano.
Bake in oven for approx 20-25 minutes.
Cool down slightly before eating. Can be re-heated the day after in a frying pan. Perfect appetizer!
2 eggplants
1 mozzarella
100 g cherry tomatoes
salt
pepper
oregano
olive oil
Instructions:
Wash eggplants and cut into 1 cm thick slices. Place slices over a cooking grate, under which you've spread some kitchen paper, add salt to slices and then cover with a cutting board or tray. Place some heavy items above to put some weight (books or similar) and let rest for approx. 30 min.
Meanwhile, pre-heat oven to 180°C.
Wash cherry tomatoes and cut into 4-6 pieces. Drain mozzarella and dice in approx. same size pieces as the tomato.
Take a baking tray and layer with baking paper. Carve a grid into the eggplant slices and distribute on the baking tray. Add some olive oil, tomato, mozzarella, then a bit more salt, pepper and oregano.
Bake in oven for approx 20-25 minutes.
Cool down slightly before eating. Can be re-heated the day after in a frying pan. Perfect appetizer!
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