 |
Prep Time: 3 Minutes Cook Time: 5 Minutes |
Ready In: 8 Minutes Servings: 4 |
|
Adapted from a recipe on ABC Tropical Queensland Ingredients:
4 japanese eggplants or 4 round eggplants |
4 tablespoons olive oil |
240 g mozzarella cheese, thinly sliced |
1 tablespoon fresh basil leaf, sliced |
Directions:
1. Thinly slice the eggplant lengthwise three quarters of the way down.
2. Press open to form a fan shape.
3. Fry in a large pan with olive oil until golden brown.
4. Place eggplant on kitchen towel and pat on to remove excess oil.
5. Add cheese in between the sliced eggplant and bake in a hot oven at 220 degrees for three minutes.
6. Arrange on a plate and sprinkle with basil.
|
|