in Recipes

Mozzarella ears with eggplant and tomatoes

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Ingredients for 4 servings:

  • 2 eggplant(s)
  • 4 tbsp olive oil
  • 2 tomatoes, pitted and diced
  • 125 g mozzarella (mozzarella orecchiette)
  • Salt
  • pepper
  • Basil, a few leaves

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

in Italian they say “Orecchiette”

Preheat the oven to 175°C. Halve the eggplants lengthwise, brush the cut sides with 2 tablespoons of olive oil, season with salt and pepper, and place them cut-side up in the oven. Let them cool for about half an hour, then let them cool briefly. Scrape out the eggplant flesh, whisk until smooth, and divide between 4 jars. Season the tomatoes, mix with 1 tablespoon of olive oil, and pour over the eggplant puree. Drain the mozzarella ears, toss with the last tablespoon of oil and pepper, if desired, and add to the jars. Serve garnished with basil.

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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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