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Eggplant Caprese Stacks | Mediterranean Summer Delight
(0)
40 min
Quick
Knuspr-Küche
Knusprig im Ofen gebackene Auberginenscheiben geschichtet mit saftigen Tomaten, cremigem Mozzarella und frischem Basilikum – vollendet mit aromatischem Olivenöl und dunkler Balsamicocreme. Ein leichtes, vegetarisches Feierabendgericht für den Sommer!
Ingredients
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper.
Wash the eggplants, trim the ends, and cut into approx. 1 cm thick slices. Place the slices on the baking sheet, drizzle with 2 tbsp of olive oil, and season with salt and pepper. Pre-cook in the oven for approx. 15 minutes until tender.
Layering & Baking
In the meantime, cut the tomatoes and mozzarella into even slices. Finely chop the garlic cloves and mix with the remaining olive oil (1 tbsp) and dried oregano.
Chef's tip
This goes wonderfully with fresh, crusty ciabatta or a colorful green salad.
For even more flavor, add a little freshly grated garlic or a spoonful of green pesto between the layers.
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