Stuffed Eggplant with Tomatoes and Mozzarella WW

Here is the recipe for aubergines stuffed with tomatoes and mozzarella WW, a light dish made with aubergines au gratin, easy and quick to make, to serve as an accompaniment or alone in small light dish.

Ingredients for 4 people: - 2 SP / person

• 2 eggplants


• 2 cloves garlic


• 3 tomatoes


• 1 tablespoon of olive oil


• 80 g light mozzarella


• basil


• salt pepper

Preparation:

Wash the eggplants then cut them lengthwise.

Then make incisions on the half aubergines with the tip of a knife.

Sprinkle with olive oil, salt and pepper and place in a baking dish, cover the dish with aluminum foil and bake for about 30 minutes at 180 ° C.

Meanwhile, peel the garlic and chop finely.

Wash the tomatoes and cut them into cubes.

In a bowl put tomatoes, garlic, chopped basil, mozzarella in small cubes, salt and pepper and mix.

After 30 minutes remove the eggplants from the oven and stuff them with this mixture and put back in the oven for 15 minutes.

Then serve with your eggplant dish stuffed with tomatoes and mozzarella immediately with grilled meat.