| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Alive &, Cooking | 2 | servings | |
INGREDIENTS
| 2 | Aubergines; sliced obliquely | |
| ; into 1cm pieces | ||
| 3 1/2 | Floz fresh tomato coulis or tinned thick; mixed with | |
| ; tomato juice | ||
| A little tomato puree | ||
| 3 | Cloves garlic; finely chopped | |
| 2 | oz | Wholemeal breadcrumbs |
| 4 | tb | Chopped fresh parsley or basil |
| Salt and pepper | ||
| 2 | tb | Extra virgin olive oil |
| A small buffalo mozzarella cheese; sliced |
INSTRUCTIONS
Preheat the oven to 190C/375F/gas 5. Plunge the aubergines into boiling water and cook for 3 minutes. Drain very thoroughly, then arrange in a large flat, lightly oiled baking dish. Spread each aubergine slice thickly with tomato coulis and sprinkle with garlic, breadcrumbs and chopped parsley or basil. Season and drizzle with olive oil. Bake for 40 minutes. Cover the aubergines with the slices of mozzarella and return to the oven until the cheese has melted. Serve hot or cold. Variations: add some chopped ham, bacon or sausage to this dish to make a change. Instead of aubergines you could use halved courgettes or peppers, or sliced marrow. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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