Eggplant Margherita

Name: Eggplant Margherita
Total time: 3000 s
Yield: 2 eggplants
Ingredients: 2 tablespoons white wine vinegar; 4 1/4 cups water (1 liter); Salt, to taste; 4 ripe tomatoes; 1 garlic clove; Oregano, to taste; Extra-virgin olive oil, to taste; 7 ounces mozzarella cheese (200 grams)

chiara @chiara76

lombardia

A delicious dish to enjoy warm, at room temperature, or even cold. It's easy to make, though it takes a little time to prepare.

chiara @chiara76

lombardia

A delicious dish to enjoy warm, at room temperature, or even cold. It's easy to make, though it takes a little time to prepare.

Saved

Ingredients

50 min

2 eggplants

2 tablespoonswhite wine vinegar
4 1/4 cupswater (1 liter)
Salt, to taste
4ripe tomatoes
1garlic clove
Oregano, to taste
Extra-virgin olive oil, to taste
7 ouncesmozzarella cheese (200 grams)

Saved

Steps

50 min

1

Wash the eggplants and slice them into 1/2-inch (1 cm) thick rounds. Soak them in a bowl with 4 1/4 cups water (1 liter) and the vinegar for 10 minutes.
2

Drain the eggplant slices, place them in a colander, sprinkle with salt, and let them rest for another 10 minutes.
3

Meanwhile, dice the tomatoes. You can peel and seed them if you like, or simply dice them as they are. Place the diced tomatoes in a bowl and season with salt, oregano, and a drizzle of extra-virgin olive oil.
4

Grill the eggplant slices for 5 minutes on each side, brushing them with a little extra-virgin olive oil.
5

Drain the mozzarella and pat it dry with paper towels, then tear it into small pieces.
6

Line a baking sheet with parchment paper. Arrange the grilled eggplant slices on the sheet, top with mozzarella, and then add the tomatoes, draining off any excess liquid.
7

Sprinkle with a bit more oregano and olive oil, then bake at 400°F (200°C) for 10 minutes. Garnish with fresh basil.