Oven-Baked Aubergine with Tomato & Mozzarella

Ingredients

• 4 aubergines, about 250 g each
• 500 g tomatoes
• 2 balls mozzarella, about 150 g each
• 2 garlic cloves
• 1 bunch parsley
• butter or oil for greasing the dish
• salt
• freshly ground black pepper
• 2 tbsp olive oil
• a few fresh basil leaves

Steps

1. Wash the aubergines and cut them lengthwise like a fan, keeping the stem end attached.
2. Sprinkle the aubergines with salt and let them sit for about 30 minutes.
3. Blanch the tomatoes briefly, peel them, remove the cores, and slice them.
4. Slice the mozzarella. Finely chop the garlic and mix it with chopped parsley.
5. Rinse the aubergines well and pat them dry.
6. Place the aubergines in a greased ovenproof dish.
7. Fill the cuts with tomato slices, mozzarella, and the garlic-parsley mixture.
8. Season with salt and pepper, then drizzle with olive oil.
9. Bake at 200°C top/bottom heat for 30-40 minutes, until the aubergines are soft and the mozzarella is melted.
10. Serve with fresh basil leaves.