Eggplants With Filling Of Tomatoes And Cheese

It’s a truly autumn recipe. Eggplant is very easy to cook and it’s always delicious!:)

INGREDIENTS:

• Eggplants – 2 pcs
• Black olives – 5-7 pcs
• Capers – 1 tsp
• Garlic – 1 clove
• Chopped tomatoes – 1 can
• Mozzarella cheese – 200 g
• Grana Padano cheese – 100 g
• Olive oil
• Solt – to taste
• Black pepper – to taste
• Rosemary or cumin – 1/2 teaspoon

Cooking method:

1. Preheat the oven to 190˚C/ 350˚F.
2. Wash and dry the eggplants.
3. Cut the eggplants lengthwise and make the diagonal notches, without cutting the skin.
4. Put the eggplants into the baking dish and sprinkle it generously by the olive oil. Add salt and black pepper to taste.
5. Bake in the middle shelf of the oven for around 15-20 min.
6. Meanwhile, chop finely the olives, capers and garlic. Put everything into the bowl and add the black pepper, rosemary and olive oil (1 tbsp).
7. Add chopped tomatoes from the can. Mix well together.
8. Put the tomatoes-mix on the eggplants and continue to bake for the next 20 min.
9. Grate the cheeses.
10. After 20 min take out the eggplants and strew the cheese mix to top, carefully cover the surface of the vegetables. Sprinkle 1 tbsp of the olive oil on top of the cheese.
11. Put back into the oven for couple of minutes till the cheese melt and goldish. Optionally, put the tray on the upper shelf or under the grill.
12. Serve like a side dish for the meat or like an independent meal.

Bon appetite!

Be healthy and wealthy!:)