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  • 4servings
  • 30minutes
  • 188calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 large aubergines, about 800g total weight

  2. 2 tsp olive oil

  3. 2 garlic cloves, crushed

  4. 350ml passata

  5. 200g can pimento peppers, drained and sliced

  6. 1 tsp dried mixed herbs

  7. 25g grated Parmesan or Italian-style hard cheese

  8. 125g mozzarella, drained and thinly sliced

  9. 25g pine nuts

Instructions Jump to Ingredients ↑

  1. Prepare the aubergines: Preheat the grill to medium-hot. Remove the stalks from the aubergines and cut into 1cm slices, then arrange on a grill rack. Grill for 10 minutes or until the slices are lightly browned and tender, turning once.

  2. Make the sauce: While the aubergine slices are grilling, preheat the oven to 220°C (200°C fan oven), gas 7. Heat the oil in a pan and gently cook the garlic for 1 minute. Stir in the passata, pimento peppers and herbs, and bring the mixture to the boil.

  3. Layer the aubergines and sauce: Put a third of the grilled aubergine slices into a large ovenproof dish. Spoon over about a third of the hot passata and spread evenly, then sprinkle with a heaped teaspoon of Parmesan cheese. Repeat the layers twice, finishing with a layer of passata.

  4. Finish the dish: Sprinkle the remaining Parmesan cheese over the sauce, then arrange the slices of mozzarella on top. Sprinkle with the pine nuts, if using. Bake for 15 minutes or until the aubergines are very tender and the cheese is melted and bubbling. Serve at once.

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