Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, aubergines with mozzarella and lemony breadcrumbs. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. 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. This dish is perfect as a stand-alone meal served with salad, or as a delicious accompaniment to meat or fish main meals.
Aubergines with mozzarella and lemony breadcrumbs is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Aubergines with mozzarella and lemony breadcrumbs is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must 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:
- Make ready 4 medium aubergines
- Take Olive oil
- Get Salt
- Get Pepper
- Prepare Tbsp olive oil
- Prepare 1 medium onion
- Prepare 3 cloves garlic
- Take Tbsp red wine vinegar
- Prepare Tbsp tomato puree
- Make ready 2 x 400g tins of chopped tomatoes
- Take Handful basil (chopped or dry)
- Prepare Splash Worcester sauce
- Prepare 2 slices bread or 100g is fresh breadcrumbs
- Take 1 lemon (zest and juice)
- Get 200 g ball of mozzarella
- Take Serve with
- Make ready Dressed salad
- Take Grains or pasta
Felicity Cloake: Brighten up your bleak February evenings with a touch of stodgy Mediterranean magic. Top the sauce with a layer. Aubergines are at their best barbecued - and it's the easiest way to cook them. Mix together the tomato paste, garlic and basil and spread a little over each aubergine slice.
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.
Top with mozzarella and tomato slices and fold over, securing each with a cocktail stick. Breaded and fried vegetables in carriage with aubergines mozzarella and breadcrumbs. Photo "Aubergine with mozzarella" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. Toss breadcrumbs, oil, and lemon zest on a rimmed baking sheet; season with salt. Crispy breadcrumbs, melty cheese and the soft aubergine and rice… they're little balls of heaven.
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