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This baked eggplant with tomatoes and mozzarella is a delicious Mediterranean dish featuring roasted eggplant, juicy tomatoes, and gooey mozzarella. Easy to prepare and packed with flavor, it's perfect for any occasion!

➡️Ingredients:
* 3 eggplants
* 3 balls of mozzarella
* 200 g cherry tomatoes halved
* 4 tbsp tomato paste
* 3 tbsp olive oil
* 3 cloves of garlic minced
* 10 fresh basil leaves chopped
* 1 tsp Italian herbs
* ½ tsp black pepper
* ½ tsp salt
* Chili flakes to taste

➡️Instructions:
* Preheat the oven to 200°C (top and bottom heat).
* Cut each eggplant in half lengthwise.
* Score the flesh in a crosshatch pattern about 5 mm deep, being careful not to cut through the skin.
* Sprinkle with salt and drizzle with 1 tbsp olive oil per eggplant half.
* Bake the eggplants for 30 minutes until softened.
* In a bowl, mix the tomato paste, remaining olive oil, chopped garlic, Italian herbs, basil, salt, and pepper.
* Spread the prepared tomato mixture over the baked eggplants.
* Arrange the halved cherry tomatoes and slices of mozzarella on top.
* Sprinkle with chili flakes if desired.
* Bake again for 15 minutes, or until the mozzarella is melted and slightly golden.
* Serve immediately, garnished with extra basil leaves if desired.


#bakedeggplant #eggplantrecipe

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