Baked Eggplant, Tomato & Mozzarella Delight

I love this aromatic appetizer, a good substitute for boring salad :). This appetizer blew me away as soon as I tried it. Eggplant has a very interesting taste. And Mozzarella gives the whole dish a creamy twist.
cook time: 30 min
Caleb Huxley
Baked Eggplant, Tomato & Mozzarella Delight

Nutrition Facts (per serving)

148
Calories
13g
Fat
6g
Carbs
6g
Protein

Ingredients (2 portions)

Basic:

Garlic 1 clove
Tomatoes 2 pc
Olive oil 3 tbsp
Salt to taste
Mozzarella 100 g
Eggplant 1 pc
Allspice to taste
Balsamic vinegar 2 tbsp
Marjoram (pinch) pc

Recipe instructions

Step 1

Step 1
Wash the eggplant, cut into slices 1.5-2 cm thick

Step 2

Step 2
Chop garlic

Step 3

Step 3
Prepare the marinade. To do this, mix olive oil, balsamic vinegar and garlic in a glass container.

Step 4

Step 4
Add eggplant to marinade and mix well

Step 5

Step 5
Close the container with a lid and let soak for 5 minutes.

Step 6

Step 6
At this time, cut the tomato into slices 1.5-2 cm thick

Step 7

Step 7
salt and pepper them and add marjoram to taste

Step 8

Step 8
Place the tomato and eggplant on a baking sheet lined with parchment. In a preheated oven at 240 degrees, bake on grill mode for 7-8 minutes.

Step 9

Step 9
Slice the cheese 1cm thick

Step 10

Step 10
Vegetables are ready!

Step 11

Step 11
Now carefully place a circle of tomato, a circle of eggplant on top, mozzarella on top, tomato and eggplant on top again. The main thing is to do this while the tomato and eggplant are hot, so that the cheese melts a little and is absorbed into the vegetables. Bon appetit!

Additional rubrics

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