INGREDIENTS

INSTRUCTIONS

Slice the aubergines into 1/2cm thick slices and season with olive  oil
and salt and pepper. Cook the aubergines on a hot pre-heated  griddle
pan on both sides.  Cut the salmon into discs and griddle on the
griddle pan -until 1/2  cooked.  To make the gremolata, mix the
parsley, 3 of the chopped garlic  cloves and the lemon zest together
and leave to one side.  Remove the mozzarella from the milk and slice
into thin slices  together with three of the fresh tomatoes.  To make
the sauce: saute the shallot, remaining garlic and chilli in a  little
olive oil and add the remaining fresh tomatoes that have been  diced.
Bring to the boil and simmer gently for about 2 minutes, then  place
into a blender and puree. Season with salt and pepper and add  the
chopped basil.  Layer the aubergine slices, mozzarella, pan fried
rounds of salmon and  gremolata, seasoning each layer as you go, until
you reach the top.  Place onto an oven tray and bake in the oven for
about 3 minutes at  180?C/350?F/gas mark 4 to melt the cheese.  Remove
from the oven and place on a serving plate with the hot sauce  around
the edge. Garnish with the remaining fresh herbs, and serve.  Converted
by MC_Buster.  Per serving: 76 Calories (kcal); 1g Total Fat; (5%
calories from  fat); 4g Protein; 31g Carbohydrate; 0mg Cholesterol;
11mg Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable;
1 1/2 Fruit; 0  Fat; 0 Other Carbohydrates  Converted by MM_Buster
v2.0n.

A Message from our Provider:

“You can fool yourself. You can never fool God”

Nutrition (calculated from recipe ingredients)
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Calories: 868
Calories From Fat: 293
Total Fat: 33.6g
Cholesterol: 0mg
Sodium: 2144.2mg
Potassium: 4531.8mg
Carbohydrates: 130.7g
Fiber: 35.8g
Sugar: 16.1g
Protein: 40.3g