Eggplants au gratin with mozzarella

Eggplants au gratin with mozzarella

Ingredients
Number of people
-
4
+

4 eggplants

Seasonal!!! 
2 cloves of garlic

3 tablespoons of olive oil

2 scoops of mozzarella

Seasonal!!! 
Basil

Parsley

70 g tomato paste

Pepper

Salt


Preparation 
TOTAL TIME: 45 MIN
Preparation: 20 min
Cooking time: 25 min
Step 1
Blanch the eggplants in boiling water for 8 to 9 minutes.
Step 2
Cut them in half lengthwise, and remove the flesh, keeping the skins.
Step 3
In a frying pan heat 2 tablespoons of olive oil and add the finely chopped garlic. Let it brown and add the flesh of the aubergines with the parsley and basil. Season with salt and pepper.
Step 4
Simmer over low heat, covering for 15 minutes. The flesh of the aubergines must be able to crush almost like a purée. Then at the end of cooking add the tomato paste.
Step 5
Spread the mixture back into the aubergine skins and add the mozzarella.
Step 6
Cut into strips. Cover the mozzarella with olive oil (about 1 tablespoon for the whole).
Step 7
Grill in the oven for 10 minutes at thermostat 8 (240°C).
Author's note
Enjoy your meal.

I add my grain of salt