Rich in vitamins and minerals, serve as a side dish, starter or light main meal. Make sure you have a good olive oil. Filippo Berio is hard to beat.
Ingredients
- 4 tbsp olive oil
- 2 garlic cloves, finely chopped
- 2 aubergines, thickly sliced
- 3 tbsp chopped fresh flat leaf parsley
- 1/2 tsp dried thyme or several sprigs of fresh thyme
- 400g / 14oz canned chopped tomatoes
- 175g / 6oz mozzarella cheese, coarsely grated
- 6 tbsp freshly grated Parmesan cheese
- Salt and Pepper
Step By Step
1. Heat the oil in a frying pan over a medium heat. Add the onion and cook for 5 minutes or until softened. Add the garlic and cook for a few seconds until just beginning to brown. Using a slotted spoon transfer the onion and garlic to a plate. Cook the aubergine slices in batches in the same pan until they are just lightly browned.
2. Preheat the oven to 200C/400F/Gas Mark 6. Arrange a layer of aubergine slices in the base of your shallow oven proof dish. Sprinkle with some parsley, thyme, salt and pepper. Add a layer of onion, tomatoes and mozzarella sprinkling parsley, thyme, salt and pepper over each layer.
3. Continue layering finishing with a layer of aubergine slices on top. sprinkle with Parmesan cheese. Bake uncovered in the preheated oven for 20 to 30 minutes and the top is nice and crispy. Serve hot with crispy baguette.
Tip : Salt the aubergine slices for about an hour before cooking. Sprinkle them with sea salt and let them drain in a colander. When you are ready to cook, give them a quick rinse and squeeze them dry, and patting them with kitchen towel. This greatly improves the flavour.
HEAL 