Hey everyone, I hope you are having an incredible 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’m gonna 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 recent trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Aubergines with mozzarella and lemony breadcrumbs is something that I’ve loved my entire life. They are fine and they look fantastic.
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. Dip aubergine sandwiches into egg and coat in breadcrumbs.
To begin with this particular recipe, we must prepare a few components. You can have 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:
- Get 4 medium aubergines
- Prepare Olive oil
- Take Salt
- Take Pepper
- Take Tbsp olive oil
- Get 1 medium onion
- Prepare 3 cloves garlic
- Get Tbsp red wine vinegar
- Take Tbsp tomato puree
- Get 2 x 400g tins of chopped tomatoes
- Make ready Handful basil (chopped or dry)
- Take Splash Worcester sauce
- Take 2 slices bread or 100g is fresh breadcrumbs
- Make ready 1 lemon (zest and juice)
- Prepare 200 g ball of mozzarella
- Make ready Serve with
- Take Dressed salad
- Get Grains or pasta
Mix well, then toss through the rocket. Aubergine parmigiana is one of the most iconic Italian dishes. It is made with fried aubergine slices, layered with tomato sauce, mozzarella and Parmigiano Reggiano. The dish is then baked till golden brown.
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. Apart from tasting superb this is particularly pretty to look at. Then remove the pan from the heat and let the mixture cool slightly.
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