Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, aubergines with mozzarella and lemony breadcrumbs. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look 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. Flatlay of rustic freshly baked pizzas with tomatoes, mushrooms, aubergines and basil with pizza Grilled Aubergines And Mozzarella Parmigiana di melanzane Delicious aubergines with mozzarella cheese, tomatoes, sausages Close-up of stuffed.
Aubergines with mozzarella and lemony breadcrumbs is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Aubergines with mozzarella and lemony breadcrumbs is something which I have loved my whole life.
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 cook that.
The ingredients needed to make Aubergines with mozzarella and lemony breadcrumbs:
- Make ready 4 medium aubergines
- Make ready Olive oil
- Make ready Salt
- Prepare Pepper
- Make ready Tbsp olive oil
- Make ready 1 medium onion
- Make ready 3 cloves garlic
- Take Tbsp red wine vinegar
- Prepare Tbsp tomato puree
- Take 2 x 400g tins of chopped tomatoes
- Take Handful basil (chopped or dry)
- Prepare Splash Worcester sauce
- Get 2 slices bread or 100g is fresh breadcrumbs
- Get 1 lemon (zest and juice)
- Prepare 200 g ball of mozzarella
- Prepare Serve with
- Prepare Dressed salad
- Make ready Grains or pasta
A weeknight twist on an Italian classic. Mix well, then toss through the rocket. 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. Crispy breadcrumbs, melty cheese and the soft aubergine and rice… they're little balls of heaven.
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.
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. 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. Toss breadcrumbs, oil, and lemon zest on a rimmed baking sheet; season with salt. Disposez une couche de sauce tomate dans un plat allant au four, quelques tranches d'aubergines, puis les tranches de mozzarella.
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