Simple & Tasty
Aubergine pockets (steam cooker)
Ingredients:
- 1 long-shaped aubergine
- 2 plum tomatoes
- 1/2 mozzarella
- 12 basil leaves
- 6 small twigs of wild basil for decoration
- salt and pepper
- wooden sticks for decoration
How to make Aubergine pockets (steam cooker)
Cut the aubergine lengthwise into 6 similar slice-shaped sections. The side-pieces can be used later for a different recipe. Cook the six slices in the steam cooker for five minutes. While the aubergines are cooking, cut the tomatoes across into 12 slices. The mozzarella is cut into 6 slices. Remove the cooked aubergine slices from the steam cooker and put a tomato slice, a basil leaf, a slice of mozzarella and another basil leaf followed by another tomato slice on the thicker end of each of the aubergine sections. The tomato slices should be strongly seasoned during this step. Turn the aubergine slice over to close it and fixate the layers with a small wooden stick. Season the top some more. Let the ready-made pockets cook for another five minutes in the steam cooker. Remove afterwards and arrange on a plate. Put some decorative wild basil into the holes created by the wooden sticks. Serve hot.