In the last few weeks I had hardly time to cook. It’s just great to have time to cook again. Therefore, I made a small list of delicious aubergine dishes that I will cook in the last weeks of our Aubergine Fan Club year. Finally ending our aubergine year simultaneously to the cook book fair in Paris. I was not aware of this when I started this project last year, but it was probably a good sign 
It is simply great, how little you need to prepare a delicious vegetarian dinner. I peel the aubergines partially, because I love the zebra stripes. Then I make little holes into the aubergine halves and fill these with garlic. Pour over each halve little olive oil and season with paprika or chili flakes and salt and pepper and bake the aubergines until soft. 
When the aubergines are tender, I arrange tomatoes and mozzarella cheese on the aubergines. You might want to season again with salt and pepper. Then bake aubergine halves for another 5-10 minutes. Then I sprinkle the aubergine halves with basil leaves and serve with bread and salad. Delicious, aromatic and very tasty. Enjoy it! Afiyet olsun!
Ingredients
2 aubergines, halved lenghtways
2 garlic cloves, sliced
4 tbsp olive oil
1/2 tsp paprika or chili flakes
salt and freshly ground pepper
4 small tomatoes, peeled and sliced
150 g mozzarella, sliced
basil leaves to taste
- Heat oven to 200ºC.
- Peel Aubergines partially and halve lenghtways. Then I make little holes into the aubergine halves and fill these with garlic and drizzle with olive oil. Season with paprika/chili flakes, salt and freshly ground pepper and bake in the oven for 30 minutes until tender.
- Meanwhile, slice the tomatoes and mozzarella. Arrange tomatoes and mozzarella evenly on top of the baked aubergine halves. Season with salt and pepper and return to oven for another 5-10 minutes or until the cheese has melted.
- Just before serving sprinkle the aubergine halves with basil leaves. Serve hot with bread and mixed salad.