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Eggplant with tomato and mozzarella

I'm with eggplant :) Yes, they are on the menu every day nowadays. It's a simple appetizer of baked eggplant, tomato and mozzarella.

Composition:

  • baclajean
  • mozzarella
  • tomato
  • garlic
  • yogurt

Cooking eggplant appetizer with tomato and mozzarella:

Wash the eggplant, cut it into rings, salt it and let it rest for about 20 minutes. Then rinse the eggplant in water and squeeze. Lightly grease a foil tray with olive oil and spread the eggplants. On top of the eggplants also grease with olive oil. Wash the tomato, cut in half rings and place on the tray.

Send them to a preheated oven at 200 degrees Celsius. Cook the tomatoes for about 10 minutes and remove, leave the eggplants for another 10 minutes.

Chop the garlic finely, add the yogurt and stir. Cut the mozzarella into pieces. Now we put everything together. Smear eggplant with yogurt and garlic, put mozzarella and tomato. Cover it all with the eggplant smeared with yogurt. Our appetizer is ready. It is delicious both warm and cold.

Happy appetite!

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