Stuffed eggplant
Just felt like making something a little different..🙄
Open in Cookpad AppSteps
- 1
Take eggplant and cut around the stem in a circle be careful not to cut all the way thru leave connected on one side.. cut eggplant down the center and open it up..one half at a time cut in long triangle slits removing every other one do the other side..your eppplant should now look like an open fan
- 2
Drizzle olive oil over the eggplant salt & pepper.slice tomatoes and place in between the slits..take chopped garlic (you can use raw or sauté first if u prefer)stuff inside the slits with the tomatoes now slice fresh mozzarella one nice size ball about 2 to 3 inches round, put in between the slits.now put fresh basil..alot of it..chop some leave some leafs whole put all over the eggplant. close it up.you can use scewers if u want to hold it closed parsley or cilantro garnish how u like.
- 3
When cooking acacionaly take out of oven and make sure cheese not oozing out..shove it back in if it is..put more oil and salt and pepper
- 4
When eggplant looks soft all over its cooked..take out of oven and push all cheese that came out back in..let cool for about 10 min..remove scewers slice and serve..
- 5
U can drizzle with balsamic vinegar if u like..you can also serve this as a cold appetizer
- 6
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