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Mozzarella Stuffed Eggplants Recipe
- 350 g of eggplant
- 240 g of yellow bell pepper
- 240 g of red bell pepper
- 240 g of green bell pepper
- 720 g tomato
- 6 g of fresh basil leaf
- 80 g of mozzarella
- Olive oil
- Black pepper
Start by cutting all the peppers in eighths and then pick 4 30 g pieces, then cut the eggplant by removing the top part, dividing into two halves and taking away the top part from each of them (See the picture below). Cut the mozzarella into 10 g slices and put them in a bowl, then add 20 ml of olive oil, 5 g of salt and 5 g of black pepper in it. Add 15 ml of olive oil in a baking tray and place the eggplant slices, mozzarella slices, and peppers on it.
Take a small pot and put inside it six tomatoes, two fresh basil leaves and 10 g of olive oil. Cook them together for 60 seconds, blend everything with a blender and then cook the mixture for another 30 seconds.
Take the baking tray to the oven and cook for 45 seconds the inside. Take the mozzarella slices and put them in a bowl, then cook the eggplant and the peppers for another 45 seconds. Take them out of the oven.
Lay the eggplant slices on a large plate (Facing upwards, like in the picture below), cover them with some peppers and some mozzarella slices. You can also decorate with some basil leaves on the plate or a soft Caprese next to the eggplant. Pour the tomato sauce in a bowl and serve your delicious hot dish: Mozzarella Stuffed Eggplants!
This is the ending of Cooking Simulator Mozzarella Stuffed Eggplants Recipe guide. Hope it will help you. If there is wrong or you have suggestions, please let’s know and comment us. Have fun.