Roasted eggplant with vegetables

Instructions

1. Preheat oven to 180°C (without fan). Line the oven pan with baking paper. Lightly grease with oil.
2. Cut the eggplants in half lengthwise. Cut a 1 cm border around the edge of the eggplant. Make cross cuts of the flesh, not piercing the crust. Using a spoon, remove the eggplant meat, leaving the shell of 1 cm. Finely chop the flesh; Transfer to the bowl, sprinkle with salt and set aside.
3. Meanwhile, heat the oil in a deep frying pan over medium heat. Sauté the onion, garlic and rosemary, stirring until the onion softens. Add the zucchini and tomatoes. Reduce the heat to a low degree and let the mixture simmer for 5 minutes.
4. Meanwhile, squeeze the chopped eggplant from excess liquid. Put it to the tomato mixture and cook for another 5-10 minutes or until the excess liquid evaporates. Season to taste, then add the basil.
5. Place the eggplant shells on the prepared pan. Fill with the vegetable mixture.
6. Bake for about 45 minutes or until the shells soften. Garnish 3 balls of mozzarella each shell. Serve with green salad.

• Servings : 4
• Ready in : 70 Minutes
• Course : Main courses
• Recipe Type : 90 day diet, Appetizers, beef, From dinner-to lunchbox, recipes for spring, recipes for summer, recipes for winter, Vegetables and site dishes
• Ingredient : Basil, Eggplant, Garlic, Mozzarella cheese, Onion, Rosemary dry, Zucchini