Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, aubergines with mozzarella and lemony breadcrumbs. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Aubergines with mozzarella and lemony breadcrumbs is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. 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.
To get started with this recipe, we have to first 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:
- Take 4 medium aubergines
- Take Olive oil
- Prepare Salt
- Make ready Pepper
- Make ready Tbsp olive oil
- Prepare 1 medium onion
- Prepare 3 cloves garlic
- Get Tbsp red wine vinegar
- Take Tbsp tomato puree
- Prepare 2 x 400g tins of chopped tomatoes
- Get Handful basil (chopped or dry)
- Take Splash Worcester sauce
- Get 2 slices bread or 100g is fresh breadcrumbs
- Make ready 1 lemon (zest and juice)
- Prepare 200 g ball of mozzarella
- Prepare Serve with
- Take Dressed salad
- Prepare Grains or pasta
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. A weeknight twist on an Italian classic. Mix well, then toss through the rocket.
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.
Disposez une couche de sauce tomate dans un plat allant au four, quelques tranches d'aubergines, puis les tranches de mozzarella. Felicity Cloake: Brighten up your bleak February evenings with a touch of stodgy Mediterranean magic. Includes eggplant, olive oil, buffalo mozzarella, red wine vinegar, honey, extra-virgin olive oil, purple onion, parsley, red chili peppers, salt, pepper, toasted pine nuts. Crispy breadcrumbs, melty cheese and the soft aubergine and rice… they're little balls of heaven. Toss breadcrumbs, oil, and lemon zest on a rimmed baking sheet; season with salt.
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