Name: Eggplant and mozzarella slices
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 2 peeled eggplants, sliced into 2cm-thick; 250 gram mozzarella cheese, sliced into eight slices; 1 basil leaf; 1/4 cup olive oil

Ingredients

2 peeled eggplants, sliced into 2cm-thick

250 gram mozzarella cheese, sliced into eight slices

1 basil leaf

1/4 cup olive oil

Method

1.Cut 2 medium peeled eggplants into 2cm-thick rounds (you will need eight rounds). Split each round in half, horizontally, taking care not to cut all the way through.

2.Gently open out rounds. Cut 250g mozzarella cheese into eight slices. Place cheese in each of the eggplant rounds. Place 1 basil leaf on each piece of cheese. Fold over eggplant; trim cheese to size of eggplant if necessary. [Can be made 3 hours ahead to this stage and refrigerated, covered.]

3.Heat ¼ cup olive oil in medium frying pan. Cook eggplant over medium heat until browned both sides and tender and cheese begins to melt.

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Ingredients

Method

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