in Recipes

Eggplant parcels with dried tomatoes and scamorza

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Ingredients for 1 servings:

  • 2 eggplant(s)
  • 3 tbsp olive oil
  • n. B. Salt
  • 8 pieces of dried tomatoes
  • 200 g cheese (Scamorza)
  • 2 tbsp marjoram

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

makes 8 pieces

Cut the eggplant into 16 slices, approximately 1 cm thick, brush with olive oil, and season. Slice the scamorza as well. Distribute the sun-dried tomatoes, cheese, and marjoram among 8 eggplant slices. Place the remaining 8 slices on top and tie with kitchen string. Grill the eggplant parcels over medium heat or at a medium temperature at 200°C for about 12 minutes, turning once.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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