How to make
Cut the eggplant in half lengthwise. Scoop out each half with a small spoon. Add salt and leave them for 30 minutes, until the bitter juice is released.
Cut the carved out part into small pieces, put them in a pan with heated olive oil and a chopped clove of garlic.
Cover the pan and stew for 5-6 minutes.
In a bowl, mix the olives, grated parmesan, diced tomatoes and mozzarella.
Season with a pinch of freshly chopped basil, black pepper and salt.
Add the stewed eggplant core to the prepared mixture. Mix the products well.
Fill the carved out halves. Put them in a tray lined with a piece of baking paper and drizzle them with olive oil.
Bake the stuffed eggplant with olives and mozzarella at 360°F (180°C) in a preheated oven with a fan for about 20 minutes.
You can serve the delicious stuffed eggplants with a spoonful of yogurt!
Enjoy!
