Stuffed Eggplants with Cheese and Tomatoes
⏳ Time
1 hour
🥕 Ingredients
7
🍽️ Servings
4
Description
Stuffed Eggplants with Cheese and Tomatoes
Ingredients
- Eggplants - 4 pieces
- Salt - to taste
- Tomatoes - 12.3 oz
- Rosemary - ½ bunch
- Olive Oil - 2 tablespoons
- Ground Black Pepper - to taste
- Melted Cheese - 8.8 oz
Step by Step guide
Step 1
Cut the eggplants in half lengthwise. Use a spoon to scoop out the flesh, leaving a thin layer. Finely chop the flesh.
Step 2
Sprinkle the eggplant halves with salt and let them sit for 30 minutes. Pour boiling water over the tomatoes and remove the skin. Dice the flesh into small cubes.
Step 3
Remove the leaves from the rosemary, chop half of them, and mix with the eggplant and tomato flesh. Preheat the oven to 392°F.
Step 4
Grease a baking dish. Rinse the eggplant halves and pat dry. Fill with the vegetable stuffing. Place slices of cheese on top. Season with pepper. Bake for 20 minutes. Garnish with rosemary.
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