Aubergines with mozzarella and lemony breadcrumbs. These stuffed aubergines combine wonderfully with the crisp green beans and chickpeas. This is a great stand-alone dish or it could be served with a Add the green beans to the tin and mix to coat in the oil, adding a little more if needed. Cover the aubergine flesh with the torn mozzarella, a pinch of.

Aubergines with mozzarella and lemony breadcrumbs This Italian traybake topped with bread and mozarella is deliciously easy and filling, great for an all-in-one dinner. Felicity Cloake: Brighten up your bleak February evenings with a touch of stodgy Mediterranean magic. Le secret de cette recette réside dans la « minceur » des tranches. À défaut d'utiliser une mandoline, utiliser un couteau bien aiguisé et trancher les.

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These stuffed aubergines combine wonderfully with the crisp green beans and chickpeas. This is a great stand-alone dish or it could be served with a Add the green beans to the tin and mix to coat in the oil, adding a little more if needed. Cover the aubergine flesh with the torn mozzarella, a pinch of.

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Ingredients for Aubergines with mozzarella and lemony breadcrumbs:

Require 4 - medium aubergines.
You need for Olive oil.
Provide - Salt.
Need of Pepper.
Need Tbsp olive oil.
Need 1 - medium onion.
Require 3 cloves of garlic.
Give Tbsp - red wine vinegar.
You need Tbsp - tomato puree.
Need 2 for x 400g tins of chopped tomatoes.
Need Handful - basil (chopped or dry).
Require Splash Worcester sauce.
Give 2 slices of bread or 100g is fresh breadcrumbs.
Prepare 1 of lemon (zest and juice).
Prepare 200 g for ball of mozzarella.
Require Serve with.
You need for Dressed salad.
Need for Grains or pasta.

Aubergines are at their best barbecued - and it's the easiest way to cook them. Mix together the tomato paste, garlic and basil and spread a little over each aubergine slice. Top with mozzarella and tomato slices and fold over, securing each with a cocktail stick. Apart from tasting superb this is particularly pretty to look at.

Aubergines with mozzarella and lemony breadcrumbs making:

Cut the aubergines in half lengthways and score the flesh in a crisscross pattern. Lay in a large baking tray and drizzle with oil, salt and pepper. Place in a preheated over at 180C for 30 mins..
Chop the onion and crush the garlic. Heat a tbsp of oil in a pan over a low heat, and add the onion and soften for 5-6 mins. Then add the garlic and cook for another 3 mins..
Turn up the heat and add the red wine vinegar. Then stir in the tomato puree and add the chopped tomatoes. Simmer for 10 mins..
Make the breadcrumbs if needed. Cut the crusts off the sliced bread. Lightly toast the slices. Whizz in a blender or food processor and set aside..
After 10 mins add the basil, Worcester sauce and some salt and pepper the the tomato sauce. The turn up the heat to thicken it for about 5 mins. Once the aubergines are soft remove from the oven and spoon on the tomato sauce. Return to the oven for 10 mins..
Heat another tbsp of oil in a frying pan. Add the breadcrumbs and the lemon zest and fry for 2-3 mins. Then add the lemon juice and mix well to try and avoid clumps..
Remove the aubergines from the oven and tear pieces of mozzarella over them and sprinkle with the lemony breadcrumbs. Return to the oven for a final 5 mins..
Serve with the salad and some grains, or some pasta..

Then remove the pan from the heat and let the mixture cool slightly. Now chop the Mozzarella into As soon as the aubergines are cool enough to handle, sprinkle each one with chopped Mozzarella, placing it. Try our delicious aubergine and mozzarella pasta recipe. Top tip for making Aubergine and mozzarella pasta. If you're not too keen on aubergine, try using mixed peppers or artichokes instead.

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