INGREDIENTS
- Eggplant
- Fresh spinach
- Shallot
- Garlic
- Cherry tomatoes
- Tomato paste
- Passata
- Mozzarella cheese
- Bread slices
- Fresh basil
- Oregano
- Thyme
- Chili flakes
- Salt
- Pepper
- Olive oil
RECIPE
- Cut the eggplants in two. Season the with salt and pepper and drizzle some olive oil on top. Bake in the oven for 40 min at 180°C. Add some more olive oil halfway
- Make the tomato sauce. In a pot, cook the chopped shallot, minced onion in olive oil on medium heat
- Season with oregano, thyme, salt, pepper and chili flakes and let this simmer. Add the tomato paste add let this simmer in low heat while you cut the cherry tomatoes in two
- Add the cherry tomatoes, passata and some water. Let this simmer on medium-low heat with a lid. Add basil and season with salt and pepper
- Take the eggplant out of the oven take out the insides of 3 pieces (not too much). Use the fourth piece as extra filling. Take out all the insides and chop it with the insides from the other pieces
- Mix the eggplant flesh with some chopped up cherry tomatoes and add 4-5 tablespoons of your tomato sauce. Add cooked spinach and season with salt and pepper
- Put the rest of the tomato sauce in an oven dish. Place the eggplants on top and fill them with the mixture
- Top it of with pieces of mozzarella and broil this in the oven for 10-15 at 180°C (heat and grill)
- Make the breadcrumbs. Toast the two slices of bread and blend it finely. Heat up a pan with olive oil, cook the breadcrumbs until golden brow and season with salt and pepper. Use this as a topping for the dish