Recipe Cook Time
Pre-heat oven to 180 to 190 degrees.
Score and slice the eggplant into halves, make some pores in the eggplant with a knife and put them in a bowl of salted water for about 10 minutes. (This helps in removing the bitterness)
Remove the eggplants from the water and pat dry.
Place the eggplants in a baking tray. Drizzle some olive oil over it.
Sprinkle some salt and pepper and thyme leaves.
Give it a little mix and pop in the oven for 6 minutes at 200 C.
While the eggplants are baking, chop up the garlic.
Heat up some olive oil in a pan and saute the chopped onions, garlic and green chilly.
Add the diced tomato to the sauteed onions and cook well.
Add a touch of salt and pepper. Add a few mint leaves. Put some jeera powder and white wine vinegar and give it a good mix.
Transfer this mixture into a bowl.
Once the eggplants are done, remove them from the oven and top with the tomato mixture and some chunks of buffalo mozzarella.
Put a few leaves of oregano on the top of the eggplant and cheese.
Put it back in the oven one more time for 4 minutes.
You can also grill in the microwave for a few minutes.
Remove from the oven put in a nice plate and garnish with some mint leaves and serve.
Baby eggplants filled with a delectable mixture of onions, spices, tomato and cheese, baked twice.