Mini Caprese Eggplant

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12 likes 16 klips

A fun twist on the hassleback potato using an eggplant! Stuffed eggplant with gooey melted cheese and basil, a perfect addition to your next meal!

1y8HeNiIno Kitchenbowl
Prep Time

10 min

PT10M
Cook Time

30 min

PT30M
Wait Time

--

PT0S PT40M
Mini Caprese Eggplant

Ingredients

Serves 8
8 servings Serves

Instructions

Step 1

Wash 8 small eggplant and line on a baking sheet with parchment paper. It's important to use small eggplant because they will cook significantly faster than regular eggplant. Preheat oven to 375 degrees.

Wash 8 small eggplant and line on a baking sheet with parchment paper. It's important to use small eggplant because they will cook significantly faster than regular eggplant. Preheat oven to 375 degrees.

Step 2

Using a sharp knife, cut thin slits through the eggplant, but not all the way through so that the eggplant remains whole.

Using a sharp knife, cut thin slits through the eggplant, but not all the way through so that the eggplant remains whole.

Step 3

Drizzle with olive oil, salt, and pepper. Bake in the oven for 10 minutes, until the eggplant begins to soften and looks like this. Remove from the oven.

Drizzle with olive oil, salt, and pepper. Bake in the oven for 10 minutes, until the eggplant begins to soften and looks like this. Remove from the oven.

Step 4

Stuff each eggplant in the slits with slices of mozzarella and basil.

Stuff each eggplant in the slits with slices of mozzarella and basil.

Step 5

Brush with pesto before putting back in the oven for a final bake.

Brush with pesto before putting back in the oven for a final bake.

Step 6

Bake for 10-15 more minutes until the eggplant is fully cooked through. Remove from oven and serve warm!

Bake for 10-15 more minutes until the eggplant is fully cooked through. Remove from oven and serve warm!

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freshchefnikki

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Mini Caprese Eggplant

Mini Caprese Eggplant

By freshchefnikki

A fun twist on the hassleback potato using an eggplant! Stuffed eggplant with gooey melted cheese and basil, a perfect addition to your next meal!

Prep Time

10 min

Cook Time

30 min

Wait Time

--

Ingredients

Serves 8

Instructions

Wash 8 small eggplant and line on a baking sheet with parchment paper. It's important to use small eggplant because they will cook significantly faster than regular eggplant. Preheat oven to 375 degrees.

Step 1

Wash 8 small eggplant and line on a baking sheet with parchment paper. It's important to use small eggplant because they will cook significantly faster than regular eggplant. Preheat oven to 375 degrees.

Using a sharp knife, cut thin slits through the eggplant, but not all the way through so that the eggplant remains whole.

Step 2

Using a sharp knife, cut thin slits through the eggplant, but not all the way through so that the eggplant remains whole.

Drizzle with olive oil, salt, and pepper. Bake in the oven for 10 minutes, until the eggplant begins to soften and looks like this. Remove from the oven.

Step 3

Drizzle with olive oil, salt, and pepper. Bake in the oven for 10 minutes, until the eggplant begins to soften and looks like this. Remove from the oven.

Stuff each eggplant in the slits with slices of mozzarella and basil.

Step 4

Stuff each eggplant in the slits with slices of mozzarella and basil.

Brush with pesto before putting back in the oven for a final bake.

Step 5

Brush with pesto before putting back in the oven for a final bake.

Bake for 10-15 more minutes until the eggplant is fully cooked through. Remove from oven and serve warm!

Step 6

Bake for 10-15 more minutes until the eggplant is fully cooked through. Remove from oven and serve warm!

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