Baked Eggplant With Tomatoes & Fresh Mozzarella Cheese

Ingredients

1. 2 medium eggplants 
2. Cherry tomatoes 60g
3. Cloves garlic, 2 minced
4. Sea salt flakes & black pepper
5. Extra virgin olive oil
6. Fresh mozzarella cheese shredded 125g
7. Fresh basil 20g

Method

1. Preheat your oven to 180°c. 
2. Cut the eggplants as per the photo making sure to leave the skin intact and place the eggplant in a baking dish. Set aside. 
3. Chop the cherry tomatoes and toss with, garlic and seasoning, salt, and pepper.
4. Check on the eggplants and pat away any moisture and extra salt with a paper towel. Then, pour the tomato mixture into the bottom of the pan and place the eggplants on top. 
5. Brush the sides of the eggplants with olive oil and add a dash of salt and pepper. 
6. Bake for 30-35 minutes or until the eggplants are very tender when poked with a fork. Brush with additional olive oil as needed during cooking.
7. Top with the mozzarella and place under a broiler on high for 4-5 minutes until the cheese is melted and starts to turn golden brown in spots. 
8. Remove from the oven and let cool 5 minutes. Top with fresh basil leaves and serve