Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Aubergines
To bake
Return to the oven
Utensils
One wide-bottomed ovenproof dish (holding approx. 2 ½ l), greased
How it's done
Aubergines
Place half an aubergine between two wooden skewers, cut side down. Make incisions into the aubergine at 1.5 cm intervals (the skewers are there to ensure you don't cut all the way through). Repeat the process with the remaining aubergines, season with salt, place cut side down in the prepared dish and drizzle with oil.
To bake
Approx. 20 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, widen the incisions slightly with a knife and spread the sauce over the top. Insert the mozzarella and basil into the incisions. Add any remaining tomato sauce to the dish around the aubergines.
Return to the oven
Approx. 15 mins. in the centre of the oven. Sprinkle with pepper.
| Serve with: | Pan-fried potatoes or bread. |
|---|
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