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Italian · Main dishes
Italian-Style Eggplant
Baked eggplants stuffed with diced tomatoes, mozzarella, and pesto — a light Italian vegetable dish.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Bake the eggplant whole at 200°C (400°F) for 30–40 minutes (you can pierce them beforehand or brush with vegetable oil).
2
Dice the tomatoes.
3
Finely chop the parsley.
4
Mix the tomatoes and parsley, dress with lemon juice, pesto, and salt.
5
Make a lengthwise slit in the hot, roasted eggplant, mash the pulp slightly with a fork, and mix in the cheese.
6
Top with the tomato mixture and garnish with basil.
7
Serve hot.
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