We can substitute the eggplant with zucchini or peppers or we can try a mix of them, depending of what we have in the fridge!
ingredients for 4 servings (cost about 1,5 € pp)
- ½ eggplant per person
- ½ mozzarella (package of 125g) in brine per person
- ½ large tomato per person
- Fresh coarse pepper
- EV Olive oil
- Salt
- Basil leaves
Reading this web site you ‘ll always find the same advise: When we use our oven for roasted meat, pizza, cakes, or whatever, we also put in, a small sheet with vegetables.
Carrots, eggplants, zucchini, pumpkin, beetroots, sweet potatoes, all of brassica family, onions, garlics, leeks and, of course, TOMATOES. Everything we like, everything we have, except potatoes.
We throw them in our already used for other preparations oven, before it cools down, to take advantage of its heat. And we keep them in the fridge for up to 3 days, using them whenever we want to prepare an easy and quick snack.
Having already roasted tomatoes and eggplants in my fridge, all that I needed to do was cut them in pieces and reheat them.
I opened a package of mozzarella, I cut it in large pieces by hand and I sprinkled over them coarse pepper.
I cut some basil leaves from my pot, I added oil and coarse salt and that´s all.
