Aubergines with mozzarella and lemony breadcrumbs
Aubergines with mozzarella and lemony breadcrumbs

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, aubergines with mozzarella and lemony breadcrumbs. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Aubergines with mozzarella and lemony breadcrumbs is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful. Aubergines with mozzarella and lemony breadcrumbs is something which I’ve loved my entire life.

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. Homemade tomato sauce layered with slices of griddled aubergine, parmesan and finished with a crisp breadcrumb and mozzarella topping.

To get started with this particular recipe, we must prepare a few ingredients. You can cook aubergines with mozzarella and lemony breadcrumbs using 18 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Aubergines with mozzarella and lemony breadcrumbs:
  1. Prepare 4 medium aubergines
  2. Get Olive oil
  3. Make ready Salt
  4. Take Pepper
  5. Make ready Tbsp olive oil
  6. Get 1 medium onion
  7. Prepare 3 cloves garlic
  8. Make ready Tbsp red wine vinegar
  9. Take Tbsp tomato puree
  10. Prepare 2 x 400g tins of chopped tomatoes
  11. Make ready Handful basil (chopped or dry)
  12. Prepare Splash Worcester sauce
  13. Prepare 2 slices bread or 100g is fresh breadcrumbs
  14. Make ready 1 lemon (zest and juice)
  15. Make ready 200 g ball of mozzarella
  16. Take Serve with
  17. Take Dressed salad
  18. Prepare Grains or pasta

Recette Aubergines grillées à la mozzarella : découvrez les ingrédients, ustensiles et étapes de préparation. Ensuite mettre sur chaque tranche une à deux rondelles de tomates séchées (en fonction de la taille de la tranche d'aubergine), le gruyère ou deux tranches de mozzarella buffle, et. 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.

Steps to make Aubergines with mozzarella and lemony breadcrumbs:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Serve with the salad and some grains, or some 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. Arrange one third of the garlic-roasted aubergines on top, then spread a third of the remaining passata and half of the mozzarella and basil over them, seasoning well as you do so. Try more vegetarian recipes: Pasta with aubergine and mozzarella sauce.

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