Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, aubergine slice with bolognese topped with mozzarella!!!. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Aubergine slice with bolognese topped with mozzarella!!! is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Aubergine slice with bolognese topped with mozzarella!!! is something which I have loved my whole life.
Brush the aubergine slices with olive oil and season well with salt and pepper on both sides. This wholesome aubergine and mozzarella bake takes inspiration from Italian cuisine. Déposer ensuite les aubergines dans un plat à gratin.
To begin with this recipe, we have to prepare a few ingredients. You can cook aubergine slice with bolognese topped with mozzarella!!! using 12 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Aubergine slice with bolognese topped with mozzarella!!!:
- Take 1 Aubergine
- Take 300 g plum tomatoes
- Prepare 2 balls of mozzarella
- Take handful fresh chopped oregano
- Take 1 tbsp tomato purée
- Prepare 1 tsp dried oregano
- Get 2-3 cloves chopped garlic
- Prepare 1 bay leaf
- Make ready 1 beef stock cube
- Make ready 1 seeded red chili & finely chopped
- Prepare 80 ml red wine
- Prepare 50 g Parmesan
Made the Arancini first and then just added the spices in for the mozzarella sticks. Die Aubergine und die Tomaten waschen. Die Mozzarellascheiben auf einen Teller nebeneinander legen und mit Balsamico (am besten Original Aceto Balsamico die Modena) beträufeln. Pat dry the excess moisture with a clean kitchen cloth or paper towel.
Steps to make Aubergine slice with bolognese topped with mozzarella!!!:
- Add the 300g plum tomatoes, the freshly chopped small handful of basil, the 1 tsp dried oregano, the bay leaf, the 2 tbsp tomato purée, the beef stock cube, the deseeded and the finely chopped red chilli, the 80ml red wine and 4 halved cherry tomatoes.
- Stir with a wooden spoon, breaking up the plum tomatoes. Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce. - Add the 50g grated parmesan, check the seasoning and stir. finely chopped red chilli (if using), 125ml red wine and 4 halved cherry tomatoes.
- With a sharp knife, slice the Aubergine into roughly, half an inch slices. Place them onto a kitchen paper towel and salt both sides letting the excess water out. Wipe off the water with paper towel, then transfer them onto baking sheet.
- Brush both sides with just a touch of oil. Spoon the bolognese sauce onto the slices, topping with 1-2 cubes of mozzarella.
- Place them into the 200C° preheated oven, baking till the aubergine is soft, and the cheese is crispy. Cool down before serve…
- Can be eaten own it’s own, and great side dish to any kind roasted meat
Pošto ih ima puno različitih, evo i moj recept za Bolognese umak. Sve što Vam ostane, lako se zamrzne i ponovo odmrzne kad je potrebno. Our best ever spaghetti bolognese is super easy and a true Italian classic with a meaty, chilli sauce. This recipe comes courtesy of BBC Good Food user Andrew Balmer. Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top.
So that’s going to wrap it up with this special food aubergine slice with bolognese topped with mozzarella!!! recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
