Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, aubergines with mozzarella and lemony breadcrumbs. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
A simple vegetarian bake made with mozzarella and aubergine will out-class any lasagne ready-meal. This is designed to be a low cost recipe. An Italian-style roasted vegetable gratin with tomato and basil sauce, Parmesan and mozzarella, from BBC Good Food. Mix the breadcrumbs and Parmesan, and scatter over the aubergines with the rest of the thyme.
Aubergines with mozzarella and lemony breadcrumbs is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Aubergines with mozzarella and lemony breadcrumbs is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can have aubergines with mozzarella and lemony breadcrumbs using 18 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Aubergines with mozzarella and lemony breadcrumbs:
- Prepare 4 medium aubergines
- Prepare Olive oil
- Get Salt
- Get Pepper
- Prepare Tbsp olive oil
- Get 1 medium onion
- Make ready 3 cloves garlic
- Prepare Tbsp red wine vinegar
- Prepare Tbsp tomato puree
- Get 2 x 400g tins of chopped tomatoes
- Make ready Handful basil (chopped or dry)
- Get Splash Worcester sauce
- Get 2 slices bread or 100g is fresh breadcrumbs
- Get 1 lemon (zest and juice)
- Prepare 200 g ball of mozzarella
- Get Serve with
- Make ready Dressed salad
- Prepare Grains or pasta
Thinly slice a ball of mozzarella and place the slices on top of the aubergines. Season with salt and black pepper. Add the rest of the pasta, top with the remaining tomatoes and mozzarella and then the parmesan. (Can be made up to here. Baked Falafel, Romaine, Organic Quinoa, Hummus or Baba Ghanoush, Aubergine Salad, Carrot Salad, Red Cabbage, Tabouli, Kalamata Olives, and Tzatziki or Tahini Dressing.
Steps to make Aubergines with mozzarella and lemony breadcrumbs:
- 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.
Add the rest of the pasta, top with the remaining tomatoes and mozzarella and then the parmesan. (Can be made up to here. Baked Falafel, Romaine, Organic Quinoa, Hummus or Baba Ghanoush, Aubergine Salad, Carrot Salad, Red Cabbage, Tabouli, Kalamata Olives, and Tzatziki or Tahini Dressing. Terminer avec une trosième couche sans mozzarella. Toss breadcrumbs, oil, and lemon zest on a rimmed baking sheet; season with salt. Toast, tossing once, until golden brown.
So that’s going to wrap this up for this exceptional food aubergines with mozzarella and lemony breadcrumbs recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
