Filled Eggplants by @jorgelavelar
4 servings
🍆
2
Eggplants
🍅
250 g
Cherry Tomatoes
🍅
120 ml
Tomato Pulp
🧄
3 cloves
Garlic
🌿
5 ml
Oregano
🧂
5 ml
Salt
🌶️
5 ml
Pepper
🧀
50 g
Parmesan Cheese
🧀
1 log
Goat Cheese
🌿
60 ml
Pesto
🌿
10 g
Fresh Basil
Preparation Steps
Step 1/5
Preheat the oven to 200 degrees Celsius. Cut the eggplants in half and place them on a baking tray.
Step 2/5
Bake the eggplants for 30 minutes. Meanwhile, prepare the tomato sauce by simmering cherry tomatoes, tomato pulp, garlic, oregano, salt, and pepper in a pot on the stove.
Step 3/5
Remove the eggplants from the oven and let them cool slightly. Fill them with the tomato sauce and top with slices of goat cheese and grated Parmesan cheese.
Step 4/5
Bake the filled eggplants for another 15 minutes until the cheese is browned and bubbly.
Step 5/5
Garnish with pesto and fresh basil before serving.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
250 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
15 minutes
Cooking
45 minutes
Overall
1 hour 0 minutes
Difficulty
Level
Medium (2/4)
Steps
5 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@jorgelavelar
Origin
Cuisine
Mediterranean
Geographic
to inform
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos