Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, aubergines with mozzarella and lemony breadcrumbs. One of my favorites. For mine, I will make it a little 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. Aubergine parmigiana or melanzane parmigiana is one of the best recipes for getting the most out of your aubergines. The thinly sliced and pan fried Its made by layering the aubergine with an Italian tomato sauce and then topping with sliced tomatoes, breadcrumbs and blobs of mozzarella.
Aubergines with mozzarella and lemony breadcrumbs is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Aubergines with mozzarella and lemony breadcrumbs is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular 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 can achieve that.
The ingredients needed to make Aubergines with mozzarella and lemony breadcrumbs:
- Prepare 4 medium aubergines
- Take Olive oil
- Get Salt
- Get Pepper
- Make ready Tbsp olive oil
- Get 1 medium onion
- Get 3 cloves garlic
- Prepare Tbsp red wine vinegar
- Take Tbsp tomato puree
- Take 2 x 400g tins of chopped tomatoes
- Get Handful basil (chopped or dry)
- Prepare Splash Worcester sauce
- Make ready 2 slices bread or 100g is fresh breadcrumbs
- Get 1 lemon (zest and juice)
- Get 200 g ball of mozzarella
- Make ready Serve with
- Make ready Dressed salad
- 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. Felicity Cloake: Brighten up your bleak February evenings with a touch of stodgy Mediterranean magic. Crispy breadcrumbs, melty cheese and the soft aubergine and rice… they're little balls of heaven.
Instructions 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.
Felicity Cloake: Brighten up your bleak February evenings with a touch of stodgy Mediterranean magic. Crispy breadcrumbs, melty cheese and the soft aubergine and rice… they're little balls of heaven. I experimented with making some slightly larger rice balls and some smaller ones, and I think the smaller ones worked better - they were neater, and held together more tightly. Toss breadcrumbs, oil, and lemon zest on a rimmed baking sheet; season with salt. Toast, tossing once, until golden brown.
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