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Aubergine Eggplant , Tomato

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Ingredients

Adjust Servings:
2 large aubergines
4 teaspoons salt
pepper
4 tablespoons olive oil
mozzarella cheese
vine tomatoes
2 cloves crushed garlic (optional)
fresh basil (garnish)

Nutritional information

370.6
Calories
252 g
Calories From Fat
28 g
Total Fat
3.9 g
Saturated Fat
0 mg
Cholesterol
4662.5 mg
Sodium
31.3 g
Carbs
18.7 g
Dietary Fiber
12.9 g
Sugars
5.5 g
Protein
648g
Serving Size

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Aubergine Eggplant , Tomato

Features:
    Cuisine:

    Hadn't ever cooked with aubergine & discovered a delicious easy mousakka & thought I'd play around with the idea of aubergine with my fav flavour of Mozzarella & tomato, the garlic is a real bonus!

    • 45 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Aubergine (Eggplant), Tomato & Mozzarella Melts, Hadn’t ever cooked with aubergine & discovered a delicious easy mousakka & thought I’d play around with the idea of aubergine with my fav flavour of Mozzarella & tomato, the garlic is a real bonus!, I enjoyed these eggplant little stacks They make a pretty presentation, too I only cooked mine for about 10 minutes, so the eggplant slices wouldn’t be too soft The fresh basil is a must – don’t skip it! Thanx!


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    Steps

    1
    Done

    Cut Aubergine Into Rings 5cm Thick.

    2
    Done

    Place in Roasting Dish.

    3
    Done

    Brush With Half Oil& Shake Over Half Salt.

    4
    Done

    Place Sliced Tomatoes on Each, Then Sliced Mozzarella.

    5
    Done

    Sprinkle Top With Remainder Salt, Olive Oil, Pepper& Garlic.

    6
    Done

    Bake For 20 Minutes on 200c.

    7
    Done

    Sprinkle With Fresh Basil& Serve.

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    Avery Rivera

    Culinary storyteller weaving flavors and aromas into tales of deliciousness.

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