Eggplant Caprese
Description
While strolling through our grocery supermarket, I spotted these small, young eggplants. I immediately decided that dinner would be something along the lines of “Caprese.” Oven-roasted eggplants with tender cheese and fresh herbs drove us wild! I talked up this recipe so much to all my friends and acquaintances that now there’s a real hunt for fresh eggplants in supermarkets :) The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
1. Wash 8 small eggplants and place them on a baking sheet (parchment paper). It is important to use small eggplants because they will cook significantly faster than regular eggplants.
- 2
Step 2
2. With a sharp knife, cut the eggplants into strips, but not all the way through.
- 3
Step 3
3. Sauté the eggplants in olive oil with salt and pepper. Bake in the oven for 10 minutes until the eggplants begin to soften.
- 4
Step 4
4. Place a slice of cheese and a basil leaf in each slit of the eggplant.
- 5
Step 5
5. Brush the stuffed eggplants with "Pesto" sauce using a brush.
- 6
Step 6
6. Bake for 15–20 minutes until done. Serve the dish warm.