Ingredients:
· 2 large or 4 small eggplants
· 250 -300 g cherry tomatoes
· 1 clove of garlic, minced
· Olives (a handful, pitted)
· 1 ball of fresh mozzarella
· Salt, black pepper, dried oregano
· Olive oil
Instructions:
1. Take the eggplants, wash them, and cut them in half lengthwise.
2. Score the flesh of each half in a criss-cross pattern with a knife. Be careful not to pierce the skin.
3. Season the eggplant halves with salt and pepper, and brush them with oil.
4. Place the eggplants in an oven preheated to 200°C (390°F) and bake for 30 minutes.
5. While they are baking, prepare the filling:
· Take the tomatoes. If using cherry tomatoes, cut them in half. If using large tomatoes, chop them finely.
· Heat some oil in a frying pan. Add the finely chopped garlic, followed immediately by the tomatoes.
· Season with salt, pepper, and your favorite spices.
· Cover the pan with a lid and let the tomatoes cook for 7-8 minutes.
6. When the eggplants are ready, take them out of the oven. Use a fork to gently press down and loosen the cooked flesh inside each half to create a “boat.”
7. Top the eggplant halves with the tomato filling. Place pieces of cheese and olives on top.
8. Return them to the oven, now set to 180°C (355°F), for another 10 minutes, or until the cheese is melted.
This is incredibly delicious—be sure to make it before the eggplant season is over
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Dining and Cooking