Before jumping into this post I just want to tell you that I will not discuss what is happening in the world on my blog. If you want my opinion on what is happening check my Instagram story. IG: Alexandraep
Sorry for the disappearance, but my pollen allergy hit me hard this year! My focus and motivation have been on level 0 because of my allergy, but I am getting my medicine today. I will try to be back for full, but I can’t promise anything. If you got any tips on how to handle pollen allergy, please share!
Today I am coming to you with a delicious and fresh vegetarian dish! This is the perfect summer dinner recipe, full of flavor and fresh vegetables. The main character of the dish is the tasty eggplant. I made this recipe this weekend, and it was a big hit! I served it with a simple, green salad with asparagus and tomatoes, and cold Ice Tea. Keep reading to see the recipe and pictures!
Time: 15 min. prep + 15 min. in the oven
Serves 2 people
400 g eggplant
2 dl cornflour (can be replaced with potato flour)
Herbes de Provence
1 can of whole, peeled tomatoes (400 g)
125 g mozzarella
1. Preheat the oven to 225 degrees celsius. Cut the eggplant in 1/2 cm thick slices. Salt the slices well. Prepare one bowl with whipped eggs and one with the cornflour. Turn the eggplant slices in eggs, then cornflour.
2. Fry the covered slices for 2-3 minutes on both sides in olive oil and sprinkle some Herbes de Provence on them. Place them in an ovenproof dish like the one you see below.
3. Pick out the tomatoes from the can, and cut the tomatoes and the mozzarella in slices. Spread the tomatoes and the mozzarella over the eggplant slices. Pour the tomato sauce from the can over. Bake at the top of the oven for 15 minutes.
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