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Crispy Eggplant Fans with Mozzarella | Oven-Baked
(0)
50 min
Quick
Gurkerl Küche
Aromatische Melanzani fächerförmig eingeschnitten, mit saftigen Paradeisern und zart schmelzendem Mozzarella gefüllt und im Backrohr überbacken. Ein herrlich leichtes Sommergericht für die ganze Familie!
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat and line a baking tray with baking paper.
Wash the eggplants and slice them lengthwise into a fan shape, keeping the stem intact so the slices stay connected at the base.
Slice the tomatoes and mozzarella thinly. Finely chop the garlic and mix with olive oil, dried oregano, salt, and freshly ground pepper in a small bowl.
Chef's tip
Serve with crispy ciabatta or a fresh cucumber salad with sour cream dressing.
Leftover eggplant fans can be stored in the refrigerator for 2 days and quickly reheated in the oven.
Ingredients
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