20 Mar, 2009
Aubergine and Mozzarella Rounds
Posted by: peter in: Ingredient of the Week | Lunchtime | Recipes | Side Dishes | Starters, Salads & Soups
Aubergine and mozzarella rounds make a delicious starter, side dish, or light lunch. It is the perfect accompaniment to some simple grilled meat or fish.
This recipe serves four people. However, as mozzarella tends to come in 150 or 200g packets, you should adjust it accordingly to avoid throwing out good food. It can be served hot or cold, so if there is any leftover, have it the next day with some crusty bread for a light lunch.
Aubergine and Mozzarella Rounds
Ingredients
- 150g (5oz) mozzarella cheese, sliced thinly
- 3 tablespoons passata or tomato sauce (heat a can of tomatoes with a pinch of sugar, two chopped garlic cloves, and a pinch of salt. Simmer for 20 minutes and add fresh basil and olive oil at the end)
- 2 aubergines, cut into slices
- 3 tablespoons olive oil
- Salt and pepper
Instructions
- Place aubergine slices in a colander, sprinkle with salt, and leave to drain for 30 minutes
- Preheat the oven
- Heat the oil, add the aubergine slices and fry until light golden brown on both sides
- Remove from the pan and pat dry with paper
- Put the aubergines in a baking tray, top with the sliced mozzarella, and put a teaspoon of passata on each slice of cheese
- Bake until the mozzarella has melted. This can be served hot or cold.
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