Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to make a special dish, aubergines with mozzarella and lemony breadcrumbs. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Aubergines with mozzarella and lemony breadcrumbs is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Aubergines with mozzarella and lemony breadcrumbs is something that I’ve loved my entire life. They are nice 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. Felicity Cloake: Brighten up your bleak February evenings with a touch of stodgy Mediterranean magic.
To get started with this 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:
- Prepare 4 medium aubergines
- Get Olive oil
- Get Salt
- Take Pepper
- Get Tbsp olive oil
- Make ready 1 medium onion
- Prepare 3 cloves garlic
- Get Tbsp red wine vinegar
- Take Tbsp tomato puree
- Take 2 x 400g tins of chopped tomatoes
- Make ready Handful basil (chopped or dry)
- Prepare Splash Worcester sauce
- Make ready 2 slices bread or 100g is fresh breadcrumbs
- Prepare 1 lemon (zest and juice)
- Prepare 200 g ball of mozzarella
- Make ready Serve with
- Prepare Dressed salad
- Get Grains or pasta
These vegetarian rounds are a delicious combination of aubergine, garlic, and mozzarella cheese. Great served as a main meal or as a starter. To assemble, top every slice of aubergine with cheese, then with tomato, brush with garlic oil, and then follow with a slice of eggplant and top with a cheese. Try our delicious aubergine and mozzarella pasta recipe.
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 tip for making Aubergine and mozzarella pasta. If you're not too keen on aubergine, try using mixed peppers or artichokes instead. Breaded and fried vegetables in carriage with aubergines mozzarella and breadcrumbs. 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. Photo "Aubergine with mozzarella" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license.
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