Brazil

Large eggplant

Mozzarella

Olive oil

Oregano

Black pepper

cherry tomato

Salt

Roasted Eggplant with Cherry Tomatoes

Modo de fazer:
1.Corte a berinjela e rodelas de 1cm, tempere com sal e deixe descansando por 30 minutos.

Então, seque cada rodela com papel toalha, tirando toda a umidade dos dois lados.
Coloque o forno para aquecer a 180°C.




Way of doing:
1.Cut the eggplant into 1cm slices, season with salt and let it rest for 30 minutes.

Then, dry each slice with a paper towel, removing all the moisture from both sides.
Set the oven to heat to 180°C.




1.Pegue uma travessa pequena.
Montagem.
2. Regue com azeite o fundo da travessa
3.Acomode metade das rodelas de berinjela.
5.Coloque metade do queijo sobre as fatias de berinjela.
6.Disponha um tomate cereja sobre elas inteiro ou partido.
polvilhe orégano,sal a gosto e pimenta do reino.



1.Take a small serving dish.
Mounting.
2. Drizzle the bottom of the dish with oil
3.Place half of the eggplant slices.
5.Place half of the cheese over the eggplant slices.
6. Arrange a cherry tomato on them whole or split.
sprinkle oregano, salt to taste and black pepper.



Roasted Eggplant with Cherry Tomatoes

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