Clover Elite Caprese Style Stuffed Eggplant  

Embellish the classic Italian salad by transforming it into a satisfying roast eggplant appetizer,  this could even be the vegetarian main served at your festive table.

Serves: 2-3
Time: 20 minutes
Recipe by: Monicia Horne


1-2 large eggplant
2-3 large tomatoes, sliced thick
Clover Tussers cheese, sliced thick
Handful fresh basil leaves
1 tin chopped tomatoes
1 tbsp sugar
2 cloves garlic, chopped
2 tbsp dried oregano
Salt and pepper to taste
Olive oil for baking


Preheat the oven to 180C
Make the sauce by combining the chopped tomatoes, garlic and oregano in a saucepan. Season with salt and pepper and cook for a few minutes.
Slice the eggplant lengthways without cutting the stalk all the way through.
Place into an oven roasting dish and scoop the tomato sauce onto each slice of the egg plant. Layer with cheese and tomato slices with basil leaves in between. Drizzle with olive oil and bake for 30-40 minutes, until cooked through. Garnish with more basil leaves for serving.

Chefs Tip: For a quicker cooking time, pop it into an airfryer.

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