Aubergines au gratin

• Aubergine no nutrition facts 1 Stk
• Olive oil no nutrition facts 2 tbsp
• Cherrytomate no nutrition facts 4 Stk
• Red onion no nutrition facts 0.5 Stk
• Salt no nutrition facts 2 pinch
• Black pepper no nutrition facts 2 pinch
• Mozzarella 60 g

6 ingredients can’t be converted to grams and are not included in the nutrition facts above.

Method

1. 1

   Preheat the oven: Preheat the oven to 240 °C (fan).

2. 2

   Prepare the aubergines: Cut the aubergine in half lengthways. Using a sharp knife, make deep cross-hatch cuts into the cut surfaces of the aubergine halves. Season the halves with salt and pepper, brush them with a little olive oil and season lightly once more.

3. 3

   First, bake: Place the aubergine halves, cut-side down, on a baking tray lined with baking paper. Bake in a hot oven for about 30 minutes.

4. 4

   Topping: Remove the aubergines from the oven and test them by pressing – they should be melt-in-the-mouth. Carefully turn the halves over using a spatula (ideally, slide them onto a chopping board along with the baking paper). Gently flatten or mash the aubergine flesh with a spoon, top with the tomato slices and diced onion, season to taste and sprinkle the grated mozzarella evenly over the top.

5. 5

   Browning: Switch the oven from fan to grill (top heat). Return the topped aubergines to the hot oven and brown under the grill until the cheese has melted and is golden brown.