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Oven‑Roasted Eggplant with Cherry Tomatoes, Buffalo Mozzarella, and Olives
A straightforward, tasty baked eggplant preparation that showcases roasted eggplant slices, cherry tomatoes simmered with garlic and herbs, crowned with buffalo mozzarella and olives, and finished in the oven until golden. This Mediterranean‑style recipe comes together quickly and works beautifully as a light meal or appetizer.
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Critical Success Points
- • Score the eggplants and season them thoroughly before baking.
- • Sauté the cherry tomato mixture, taking care not to scorch the garlic.
- • Start by baking the eggplants until they’re tender but still moist.
- • Evenly distribute the toppings and bake until the mozzarella melts perfectly.
Safety Warnings
- • Handle the hot oven and baking trays with care.
- • Wear oven mitts to prevent burns.
- • Make sure the garlic doesn’t burn, preventing any bitterness.
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