Eggplant Boats with Tomato Sauce and Mozzarella

Name: Eggplant Boats with Tomato Sauce and Mozzarella
Total time: 45 min
Yield: 2
Ingredients: 2 pcs Eggplant; 150 g Roasted peppers; 150 g Tomato sauce; 200 g Mozzarella; 2 cloves Garlic; 2 tbsp Olive oil; 1 tsp Paprika; 0.5 tsp Salt; 0.5 pcs Baguette; 10 g Parsley

45 min

The eggplant halves are scored and roasted until soft, then filled with tomato sauce and mozzarella and sent back under the cheese. Toasted baguette on the side.

Ingredients

2 servings

Eggplant(halved lengthwise)2 pcs

Roasted peppers(from a jar, chopped)150 g

Tomato sauce150 g

Mozzarella(grated)200 g

Garlic(chopped)2 cloves

Olive oil2 tbsp

Paprika1 tsp

Salt0.5 tsp

Baguette(to serve)0.5 pcs

Parsley(to serve)10 g

Instructions

Score the flesh of the eggplant halves in a criss-cross, season with salt and paprika and drizzle with olive oil.

Put them cut side up in the basket and cook at 180 °C (356 °F) for 20 minutes along with the garlic cloves.

Mix the tomato sauce with the chopped roasted pepper and the chopped garlic.

Spoon the sauce onto the eggplants and cover with grated mozzarella.

Cook 5 minutes more at 180 °C (356 °F) — until the cheese pulls.

Toast the baguette slices alongside for 3 minutes and serve together, scattered with herbs.

Main courses View all recipes