Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, aubergines with mozzarella and lemony breadcrumbs. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Aubergines with mozzarella and lemony breadcrumbs is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Aubergines with mozzarella and lemony breadcrumbs is something that I have loved my entire life.
Great recipe for Aubergines with mozzarella and lemony breadcrumbs. Roughly chop up the aubergine flesh from earlier. Heat a large non-stick frying pan over a medium heat.
To begin with this particular recipe, we must 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:
- Get 4 medium aubergines
- Take Olive oil
- Take Salt
- Get Pepper
- Prepare Tbsp olive oil
- Take 1 medium onion
- Get 3 cloves garlic
- Prepare Tbsp red wine vinegar
- Make ready Tbsp tomato puree
- Get 2 x 400g tins of chopped tomatoes
- Take Handful basil (chopped or dry)
- Get Splash Worcester sauce
- Make ready 2 slices bread or 100g is fresh breadcrumbs
- Prepare 1 lemon (zest and juice)
- Make ready 200 g ball of mozzarella
- Get Serve with
- Make ready Dressed salad
- Take Grains or pasta
Pour the yoghurt mixture over the aubergine. Spread evenly on the tray and tear over the mozzarella. Sprinkle with breadcrumbs and grate over the Parmesan, then slide back under the grill. Grill until the cheese has melted.
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.
Mix well, then toss through the rocket. Put half of the tomato sauce in an oiled baking tray. Arrange potato slices and top with some aubergine mixture. Repeat the process by creating layers of potatoes, aubergines and tomato sauce. Cover the top with breadcrumbs and parmesan.
So that is going to wrap it up with this special food aubergines with mozzarella and lemony breadcrumbs recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
