Roasted Eggplant with Tomato and Mozzarella
Aubergines are a top supplier of the mineral potassium, which ensures a balanced fluid balance. Bitter substances from the aubergine also stimulate digestion by supporting the release of various digestive juices.
You have a little more time at your disposal and would like to add even more flavour? Then we recommend that you make the pesto yourself. In our recipe, we tell you how to prepare green pesto very simply.
Preheat the oven to 200°C (approximately 390°F).
Rinse the eggplant and cut 1 cm (approximately 3/8-inch) thick almost but not through to the stem end and open like a fan. Brush each slice lightly with pesto and season with salt and pepper. Rinse, core and thinly slice the tomatoes. Blot the mozzarella dry and thinly slice. Season the tomatoes and mozzarella with salt and pepper. Rinse the basil, shake dry and pluck off the leaves. Place the basil, mozzarella and tomato slices between the eggplant slices. Place the stuffed eggplant in an oiled baking dish and bake until the eggplant is tender, for about 50 minutes.