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Baked eggplants

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Ingredients for 6 servings:

  • 4 eggplant(s)
  • Salt
  • 4 tbsp oil
  • 2 tbsp thyme
  • 1 garlic clove(s)
  • 600 g tomatoes
  • 250g mozzarella

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Delicious side dish

Slice the eggplants into fan-shaped slices down to the stem, season with salt, and let stand for 20 minutes. Mix or pound the oil with the thyme and garlic clove. Slice the tomatoes and mozzarella and top the eggplants with them. Season with salt and pepper and drizzle with the herb oil. Bake in a convection oven at 175°C (350°F) until the mozzarella is nicely melted.

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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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Baked eggplants