We all eat, an it would be a sad waste of opportunity to eat badly … Check This Amazing Recipe: Aubergine and mozzarella bake
How to Make Aubergine and mozzarella bake
Preparation time:
less than 30 mins
Cooking time:
30 mins to 1 hour
Serves:
Serves 4
Dietary:
Vegetarian
Ingredients
- 3 tbsp olive oil
- 1 onion
- 3 garlic
- 2 x 400g/14oz tins chopped tomatoes
- salt
- 2 medium to large aubergines
- 1 ball mozzarella
Method
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Preheat the oven to 200C/400F/Gas 6.
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Heat a saucepan over a medium heat. Add one tablespoon of the olive oil and, once hot, add the onion and a pinch of salt. Fry the onion for 4-5 minutes, or until softened. Add the garlic and continue to cook for two minutes.
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Pour in the tomatoes and mix well, breaking up any larger bits with the back of your spoon. Season with a pinch of salt and pepper and bring to a simmer. Reduce the heat and simmer gently for 20-30 minutes, or until the tomato sauce is thickened and flavoursome.
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Meanwhile slice the aubergines lengthways into slices 5mm/¼in thick. Brush the aubergine slices with olive oil and season well with salt and pepper on both sides. Heat a griddle pan until smoking hot and then griddle in batches for 2-3 minutes on each side, or until all the slices are golden brown. Alternatively, heat the grill to high, place half of the aubergine slices on a baking tray and grill for 3-4 minutes on each side. Continue with the rest of the slices until they are all golden-brown. Remove and leave to one side once cooked.
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Add a spoonful of tomato sauce to the bottom of a medium sized ovenproof baking dish (about 28x22cm/11×8½in)and spread evenly. Top with a third of the aubergine slices.
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Follow with a third of the remaining tomato sauce and top with a third of the mozzarella. Repeat the process for another two layers finishing with tomato sauce and the mozzarella. Place into the preheated oven and bake for 25-30 minutes, or until the dish is bubbling and the mozzarella melted and golden-brown on top.
