|per 100 g||Total Recipe|
|Gross weight||100 g||1035 g|
|Energy||565 kJ / 136 kcal||5847 kJ / 1399 kcal|
|Sat. fat||4 g||39 g|
|Unsat. fat||6 g||59 g|
|Fibre||2 g||20 g|
|Salt||372 mg||3844 mg|
66 mlOlive oil extra-virgin
20 gCherry tomato red
20 gCherry tomato yellow
1 kgTotal recipe weight
Heat the oven to 190°C / 374°F
Slice the eggplants into 2 long halves each, place on the flat oven tray and drizzle with olive oil.
Roast in the oven for 15 - 20 minutes until browned and completely cooked inside.
Allow to cool down a little so that you can handle the eggplant.
Use a spoon to scoop out the inside of the eggplant.
Place it on the cutting board and chop finely.
Place a frying pan on medium heat with a little olive oil.
Add the chopped egg plant, stir fry for 3 - 5 minutes and season with pepper and salt.
Cut the tomato and the mozzarella into thin slices.
Take half of the fried inside of the eggplant and put it back into the hollow egg plant (skin).
Add some slices of tomato, season and add the rest of the inside of the egg plant.
Top with mozzarella slices.
Finally season with salt and pepper, grate the Parmesan cheese over the eggplant. and garnisch with the cherry tomatoes.
Roast the stuffed eggplants in the oven for 10 -15 minutes until cooked and Parmesan is melted and nicely coloured. And finaly sprinkle some finely cut basil over it.