The white eggplant is a little-known variety and is particularly sweet and almost seedless. This year is the first time I am growing them, and I tried to make a tempting dish that can be served either as an appetizer or as a side dish.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 White eggplants
- 1 Mozzarella
- 10 Cherry tomatoes
- Basil
- Extra virgin olive oil
- Salt
- White pepper
Steps
Cut the eggplants into slices about half an inch thick and place them on a baking sheet lined with parchment paper and brushed with oil, arrange them in a row, and put the cherry tomatoes previously cut into small cubes on top, drizzle with a little oil, and season with salt and pepper.
Bake them in the oven for 15 minutes, then add the mozzarella also cut into small cubes, a basil leaf on each slice, and return them to the oven for another 5-7 minutes until the mozzarella melts. They can be served hot or warm.
