Vegetarian stuffed eggplants: the recipe for a simple and effective appetizer

CUBED MOZZARELLA 250g
CHERRY TOMATOES 250g
EGGPLANT 2
PEPPER 1
GARLIC 1 clove SALT
snack
CASCADE snack
BASIL snack
OLIVE OIL snack

Cut the eggplants in half lengthwise. Bake them in a static oven at 190°C for 45 minutes.

Heat a little oil in a pan and add the garlic, cherry tomatoes and salt. Cook for about 15 minutes. Also add the pepper and a spoonful of water.

Add the cooked eggplant pulp and cook for another 10 minutes.

Let the vegetables cool and add the diced mozzarella.

Stuff the eggplants with the vegetables and a few basil leaves.

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