Aubergines à la mozzarella... quel délice !

Eggplant with mozzarella... what a delight!

Eggplant with mozzarella :

Recipe :

Degree of difficulty: medium

Ingredients for 4:

- 2 large firm eggplants
- 375 gr of mozzarella (or a little less mozzarella prepared with 4L of milk )
- 2 ripe tomatoes
- a bunch of fresh basil
- 2 tablespoons of olive oil
- Salt
- Ground pepper


- 4 tablespoons of olive oil
- 1 tablespoon of balsamic vinegar
- 1 tablespoon of tomato puree (or red pesto)
- 1 tablespoon of lemon juice

For the service :

- 2 tablespoons of toasted pine nuts
- A few chopped basil leaves.

Instructions :

  1. Cut the 2 ends of the aubergines then slice them into thin strips.
  2. Bring a large pot of salted water to a boil in which you will blanch the eggplant slices for 2 minutes.
  3. Drain them and pat them dry with a paper towel.
  4. Cut the mozzarella into slices and the tomatoes into rings
  5. Place two slices of eggplant in a cross shape on a plate. Place a slice of tomato in the center, salt and pepper, then add a basil leaf, a slice of mozzarella and another basil leaf.
  6. Fold the ends of the eggplant slices over the filling.
  7. Repeat the process with the rest of the ingredients.
  8. Leave 20 minutes in the fridge
  9. Meanwhile, prepare the sauce: mix the olive oil, vinegar, tomato puree and lemon juice. Salt and pepper.
  10. Put the rolls in a baking dish or in a frying pan.
  11. Preheat the oven to 350ºC or turn the ring over medium heat.
  12. Brush the eggplants with olive oil and brown them for 5 minutes on each side.
  13. Put them on a plate and add the sauce.
  14. Decorate them with pine nuts and chopped fresh basil.

Enjoy this delicious dish even more with homemade mozzarella! Make your homemade mozzarella in just 30 minutes with U MAIN kits ! Everything is included except the milk. Healthy, economical and easy to make!
Enjoy your food !
Photos and Recipe inspired by the jewels of sherazades