Maybe it doesn't look so yummy, but I guarantee you the pure satisfaction! Just give a try to these eggplants inspired by Mediterranean flavors and by my life in Greece.
3 small eggplants
1 Buffalo Mozzarella
1 cup of seedless olives
500 g cherry tomatoes
1 handful fresh basil leaves
Cut your eggplants in half and criss-cross the flash with a knife without destroying the skins.
Season the eggplants with salt, drizzle with some olive oil and bake them in the oven at 180 C for 20 minutes.
Meanwhile, you can prepare the filling, so half your cherry tomatoes, olives, cut a mozzarella and basil leaves into smaller pieces, season all in one big bowl and stir well.
Once the eggplants are baked, take them out of the oven, spoon out the meat and fill the eggplant skins with the tomato filling.
Bake in the oven for another 15-20 minutes and serve!
TIP: You can use the eggplant flash to mix in the filling for extra volume