Lovely vegetarian main or side dish. Easy and full of flavours, just very important that the eggplant is really soft, therefore it takes some oven time. But it is worth the wait!

45 minutes
0 – 5 euro pp

Ingredients for 2 pers.:

  • 1 eggplant
  • 1 bol of mozzarella
  • 400 gr tomato cubes in tomato sauce
  • 50 gr black olives
  • 1 clove of garlic
  • fresh parsley
  • salt and pepper
  • olive oil
  • pine nuts
  • lemon juice

How to prepare it:

Pre-heat your oven to 200 degrees.

Cut the eggplant in half. Slice a small bit of the back-end of both halves to make sure it can lay down on the bottom. Remove the meat out of the eggplant and chop it. Place the empty sides into greased oven dish, sprinkle some olive oil over the eggplants.

Chop the parsley, peel the garlic, cut it in half and remove the root. Cut the olives into thin slices. Place a frying pan on the stove and heat up some oil. Add the chopped eggplant, fry for a minute before adding the tomato cubes. Squeeze out the garlic into the eggplant mix. Add the olives, parsley, lemon juice and some salt and pepper. Heat-up the mixture and let it simmer for 5 minutes.

Cut the mozzarella into thin slices. Fill the eggplants with the mixtures. Place the mozzarella slices on top. Finish off with some salt, pepper, chopped parsley and pine nuts. Finally add a sip of olive oil.

Place the eggplants in the oven for 30 minutes. Take them out and serve them immediately.