Authoradmin
Ingredients
1 large eggplant sliced into large 'coins', 1-2cm thick
1 tablespoon extra virgin olive oil
2 x tins (400g/14oz) cherry tomatoes
2 teaspoons paprika
1/4 cup basil
2 tablespoons balsamic vinegar
1 cup parmesan cheese
Instructions
1
Preheat oven to 190˚C/375˚F
2
Drizzle oil into the base of a large tray. Add 1 tin of tomatoes then layer with eggplant. Add paprika, balsamic vinegar and basil on top then pour over the 2nd tin of tomatoes. Top with parmesan cheese.
3
Place in the oven for 45 mins - 1 hour. Top with basil leaves to serve.
Ingredients
Ingredients
1 large eggplant sliced into large 'coins', 1-2cm thick
1 tablespoon extra virgin olive oil
2 x tins (400g/14oz) cherry tomatoes
2 teaspoons paprika
1/4 cup basil
2 tablespoons balsamic vinegar
1 cup parmesan cheese
Directions
Instructions
1
Preheat oven to 190˚C/375˚F
2
Drizzle oil into the base of a large tray. Add 1 tin of tomatoes then layer with eggplant. Add paprika, balsamic vinegar and basil on top then pour over the 2nd tin of tomatoes. Top with parmesan cheese.
3
Place in the oven for 45 mins - 1 hour. Top with basil leaves to serve.
No comments.