Baked eggplants with tomatoes, garlic and cheese - Page 2

Guide:
1. Preheat the oven to 200oC.
2. Cut the eggplants in half lengthwise and clear the flesh carefully with a spoon, leaving a edge to keep the skin stable.
3. Finely chop up the shredded eggplant flesh and reserve.
4. Place the eggplant halves on a baking-coated plate and lightly water with olive oil. Salt and pepper.
5. Mix the chopped tomatoes, garlic and chopped eggplant meat in a bowl. Salt and pepper.
6. Distribute the tomato mixture evenly between eggplant halves.
7. Gently sprinkle the grated cheese on the stuffed aubergines.
8. Cook the eggplant for about 25-30 minutes until the cheese is golden and the eggplants are soft.
9. Garnish with fresh grass and serve.