Eggplant Slices


  • 2 eggplants
  • Olive oil
  • Salt
  • Black pepper

for the food base

  • 1 teaspoon of walnut paste
  • 1 teaspoon of pepper paste
  • 1 teaspoon of grated tomatoes
  • 1 cup of sliced black olives
  • 1 cup of canned corn

For the top

  • Grated String Cheese
  • Basil


Peel the eggplants and slice them into rounds. Soak in salted water so that they do not darken. For the mortar, put the walnut paste, pepper paste, grated tomato, sliced olives and corn in a large bowl. Mix until all the ingredients are well incorporated. Take the eggplants that you have squeezed out of the juice on a baking tray lined with greaseproof paper. Drizzle olive oil over them and sprinkle with salt and pepper. Divide the mashed food base you prepared on them and bake in a preheated 200 degree oven for 15 minutes. Take them out of the oven, add the grated string cheese on them and cook for 7-8 more minutes until the cheese melts. Serve hot garnished with finely chopped basil.

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