| 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.
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