INGREDIENTS
- Eggplant
- Tomatoes
- Mozzarella
- Basil
- Oregano
- Shallot
- Garlic
- Olive oil
- Salt & pepper
RECIPE
- Preheat the oven to 180°C
- Cut the eggplant length wise without cutting through the top
- Season the whole eggplant with salt. Let this sit for about 15 min. Pat dry with a clean kitchen towel
- Cut the tomatoes and mozzarella. Lay them between the eggplant layers
- Cook everything in the oven for 30 min. If you notice some browning (or burning), cover the oven dish with some aluminum foil
- Cook a chopped shallot in a pan with olive oil. Add cherry tomatoes and some garlic. Season with salt & pepper. Cook until a sauce forms. Add fresh basil