1. Cut eggplant into halves
lengthwise, slice a thin strip off the bottom side so that the halves can stay
flat. Bake in a hot oven, 220˚C, for around 30 minutes.
2. Cut mushrooms into
slices and cook in a pan with oil, salt and black pepper until soft.
3. Place mushroom
slices on top of eggplants, put goat cheese, being cut into cubes randomly on
top. Bake at hot oven until cheese cubes soften and edges turns golden.
4. Shred a few basil leaves
roughly and put on top of eggplants, drizzle honey on top.
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