July 3rd, 2016
Eggplant and zucchini baked
3 green onions
1 bunch dill
150 g tomato sauce (homemade is the best)
150 g grated salted cheese
4 slices of mozzarella
salt and pepper
Cut the eggplant and the zucchini in half lengthwise. Scooped the pulp from the two vegetables, leaving an inch around the edges to hold the filling.
Mix the pulp with chopped green onion, dill and tomato sauce. After mixing them very well, add the grated cheese and season with salt and pepper.
Put the eggplant and zucchini in a pan lined with baking sheet and fill each half with the cheese mixture.
Put them in the preheated oven at 180 C for 15 minutes, then add a slice of mozzarella on each stuffed vegetables and leave them for another10-15 minutes until evenly browned.
They are absolutely delicious!