Appetizer of baked eggplant, tomato and mozzarella

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   Wash the eggplant, cut into slices 1.5-2 cm thick

2. STEP 2

   

   Chop garlic

3. STEP 3

   

   Prepare the marinade. To do this, mix olive oil, balsamic vinegar and garlic in a glass container.

4. STEP 4

   

   Add eggplant to marinade and mix well

5. STEP 5

   

   Close the container with a lid and let soak for 5 minutes.

6. STEP 6

   

   At this time, cut the tomato into slices 1.5-2 cm thick

7. STEP 7

   

   salt and pepper them and add marjoram to taste

8. STEP 8

   

   Place the tomato and eggplant on a baking sheet lined with parchment. In a preheated oven at 240 degrees, bake on grill mode for 7-8 minutes.

9. STEP 9

   

   Slice the cheese 1cm thick

10. STEP 10

    

    Vegetables are ready!

11. STEP 11

    

    Now carefully place a circle of tomato, a circle of eggplant on top, mozzarella on top, tomato and eggplant on top again. The main thing is to do this while the tomato and eggplant are hot, so that the cheese melts a little and is absorbed into the vegetables. Bon appetit!

Comments on the recipe

Ira

30.07.2023

4.8

Annasher, what a delicious vegetable snack you made! Baked pickled eggplants and tomatoes with cheese inside - delicious! I probably won’t have time to fold them while they’re hot, maybe you can fold them and put them back in the oven for a little while before the cheese melts? Thank you very much for another delicious treat!!!