Recipe - Baked Eggplant with Mozzarella Tomato and Pesto
- Jonny Parr
- Jun 25, 2018
- 1 min read
NUTRITION DETAILS
Serves: 4
Prep: 15 mins
Cook: 35 mins
NUTRITION PER SERVING
197 Kcals 4g Fats
14g Carbs 26g Protein
WHAT YOU NEED
2 aubergines
2 tbsp. olive oil
4.4 oz (125g) mozzarella, sliced
4 medium tomatoes, sliced
2 tbsp. green pesto
WHAT YOU NEED TO DO
Preheat the oven to 400F (200C).
Make deep cuts in the aubergines without cutting right through. Place the aubergines on a tray covered with parchment paper and rub with the olive oil. Bake in the middle of the oven for about 35 min.
Meanwhile cut the mozzarella and tomatoes into slices. Remove the aubergines from the oven, let it cool slightly and insert a slice of mozzarella and tomato in each cut. Season with salt and pepper.
Lastly, drizzle with the pesto and cook in the oven for another 10 minutes until the mozzarella has melted.
Due to my strong bond with pesto, I find this very tasty.
Enjoy!
Jonny
+971502904856
jonny@jonnyparrfitness.com
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