Baked Eggplant with Mozzarella

Prepare the ingredients. Here's what will be on your plate – prepare the ingredients in advance so the work goes smoothly 🥕🔪 Preheat the oven to 220 °C.

Prepare the eggplant. Cut the eggplant lengthwise. Scoop out the flesh with a spoon about 1 cm from the edges and set it aside for later. Place the hollowed eggplant halves in the preheated oven and bake for about 15 minutes to soften slightly. Chop the scooped-out flesh into smaller pieces.

Chop the onion. Peel the onion and cut into small dice.

Slice the garlic. Peel the garlic and slice it thinly.

Prepare the tomatoes. Wash the cherry tomatoes and halve them.

Sauté the mixture. Heat a small amount of vegetable oil in a pan over medium heat. Add the onion and garlic and sauté for about 2 minutes, until the onion softens slightly. Then add the chopped eggplant flesh, season with salt and pepper, and sauté for another 3–5 minutes, until the mixture softens and lightly browns.

Fill the eggplants. Remove the eggplants from the oven and fill them with the mixture from the pan. Top with the halved cherry tomatoes, olives and slices of mozzarella. Return to the oven, reduce the temperature to 180 °C and bake for about another 10 minutes, until the cheese begins to melt.

Serve. After baking, sprinkle the eggplants with dried oregano and serve immediately 🍆🍽️