Eggplants with Tomatoes and Buffalo Mozzarella

 Ingredients (for 3 eggplants)

  Eggplants: 3 medium
  Сherry tomatoes: 500 g (about 18 oz)
 Garlic: 1–2 cloves 
 A handful of olives (green or black, to taste)
Buffalo mozzarella: 200 g (7 oz) 
 Fresh basil leaves
 Salt, pepper, and a pinch of oregano

Instruction:

Step 1

Slice the eggplants lengthwise. Make crosswise cuts in the flesh of each eggplant half.

Step 2

Season with salt and pepper and drizzle with olive oil.

Step 3

Bake in a preheated oven at 200°C (392°F) for 30 minutes.

Step 4

Meanwhile, halve the cherry tomatoes. Smash the garlic cloves.

Step 5

Heat a pan over medium heat and add a little olive oil.

Step 6

Add the smashed garlic, fresh basil, and cherry tomatoes.

Step 7

Stir everything together.

Step 8

Season with salt, pepper, and a pinch of oregano. Stir again.

Step 9

Cover with a lid and cook for 7–8 minutes.

Step 10

Remove the eggplants from the oven and gently soften the flesh with a fork.

Step 11

Remove the garlic and basil from the pan.

Step 12

Fill the roasted eggplants with the tomato mixture.

Step 13

Cut the buffalo mozzarella into pieces.

Step 14

Place the mozzarella on top of the tomato mixture.

Step 15

Add a few olives on top.

Step 16

Place the filled eggplants on a cooled baking tray and bake in a preheated oven at 180°C (356°F) for 10 minutes.

Buon appetito!