Baked eggplant with smoked salmon, tomatoes and mozzarella with carrot and sesame seeds salad on the side

This recipe is part of the Healthy Nutrition Guide for Children, created by the “Agricola Neam de Gospodari” Association

Ingredients for 4 servings:

✓ 2 medium eggplants

✓ 20 ml olive oil

✓ 20 ml rapeseed oil

✓ 100 ml tomato sauce

✓ 200 g smoked salmon

✓ 100 g tomatoes

✓ 200 g mozzarella

✓ Dried oregano

Ingredients for the salad:

✓ 400 g carrots,

✓ lemon juice,

✓ freshly ground salt/pepper,

✓ 20 g ground sesame seeds

Method of preparation

Cut the eggplants lengthwise and brush them with a mix of olive oil and rapeseeds oil, tomato sauce and dried oregano. Bake them in the preheated oven at 175°C for half an hour. In the last 10-15 minutes of the cooking process, increase the temperature to 185°C and add the tomato cut in rounds and the mozzarella slices. Take them out of the oven and add strips of smoked salmon all over the surface. We recommend a very interesting combination with carrot salad, which is prepared as following: grate the carrots and season with salt, lemon juice, freshly ground pepper, 30 ml of olive oil and sesame seeds.

Tips&Tricks:

When choosing the eggplants, look for them to be ripe, medium-sized, almost black and shiny. When pressed, or tightened they must be elastic. Firm eggplants have large seeds, and the green ones are bitter. And don’t ever eat incompletely cooked eggplants, because they contain solanine, which can lead to nausea and cramps.