2020-08-13 / test@t
Baked eggplant with mozzarella, tomatoes and pesto sauce
I propose to cook a bright, autumnal, tasty and aromatic dish - baked eggplant with mozzarella, tomatoes and pesto sauce. All the colors of autumn in this dish!
- eggplant 500 g
- tomatoes 150 g
- mozzarella for pizza 130 g
- fresh basil 100 g
- olive oil 100 g
- walnuts 60 g
- parmesan 40 g
- young garlic 2 cloves
- salt to taste
- freshly ground black pepper to taste
STEP-BY-STEP COOKING RECIPE
Wash vegetables and green basil. Wipe the eggplants dry. Dry the basil on a paper towel.
Cut the eggplant up and down, the cuts should be deep, but not completely. The eggplant must keep its shape. Salt a little, so that the salt gets into the cuts and leave for 15 minutes
Prepare the pesto sauce. Combine and grind the basil leaves, walnuts, grated parmesan with a blender. garlic and olive oil until smooth. Taste, add the required amount of salt, freshly ground black pepper and beat again with a blender.
Transfer the eggplants to a baking dish. Fill the longitudinal cuts with the pesto sauce.
Cut the hard tomatoes into half rings, cut the cheese into slices of the same size. Grate the remaining cheese. Fill in the transverse cuts with cheese and tomatoes. sprinkle with grated cheese on top.
Bake for about 50 minutes in a preheated oven. Place the eggplant dish in the middle of the oven.
Baked eggplant with mozzarella, tomatoes and pesto sauce are ready. Enjoy your meal!