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These stuffed aubergines combine wonderfully with the crisp green beans and chickpeas. This is a great stand-alone dish or it could be served with a Add the green beans to the tin and mix to coat in the oil, adding a little more if needed. Cover the aubergine flesh with the torn mozzarella, a pinch of.

Aubergines with mozzarella and lemony breadcrumbs cuisine is really a dish that’s classified as an easy task to make. through the use of components that exist around you effortlessly, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Aubergines with mozzarella and lemony breadcrumbs dishes that you just make.

Alright, don’t linger, let’s task this aubergines with mozzarella and lemony breadcrumbs menu with 18 substances which are definitely easy to receive, and we have to process them at the very least through 8 ways. You should invest a while on this, so the resulting food could be perfect.

Composition - Aubergines with mozzarella and lemony breadcrumbs:

1. Make ready 4 for medium aubergines
2. You need Olive oil
3. Make ready - Salt
4. Prepare Pepper
5. Provide Tbsp for olive oil
6. Need 1 medium onion
7. Make ready 3 cloves garlic
8. Make ready Tbsp - red wine vinegar
9. Require Tbsp - tomato puree
10. Take 2 x 400g tins of chopped tomatoes
11. Get Handful basil (chopped or dry)
12. Make ready Splash Worcester sauce
13. Prepare 2 slices bread or 100g is fresh breadcrumbs
14. Require 1 for lemon (zest and juice)
15. Get 200 g for ball of mozzarella
16. Provide for Serve with
17. Need - Dressed salad
18. Prepare of Grains or pasta

Aubergines are at their best barbecued - and it's the easiest way to cook them. Mix together the tomato paste, garlic and basil and spread a little over each aubergine slice. Top with mozzarella and tomato slices and fold over, securing each with a cocktail stick. Apart from tasting superb this is particularly pretty to look at.

Aubergines with mozzarella and lemony breadcrumbs steps:

1. Cut the aubergines in half lengthways and score the flesh in a crisscross pattern. Lay in a large baking tray and drizzle with oil, salt and pepper. Place in a preheated over at 180C for 30 mins.
2. Chop the onion and crush the garlic. Heat a tbsp of oil in a pan over a low heat, and add the onion and soften for 5-6 mins. Then add the garlic and cook for another 3 mins.
3. Turn up the heat and add the red wine vinegar. Then stir in the tomato puree and add the chopped tomatoes. Simmer for 10 mins.
4. Make the breadcrumbs if needed. Cut the crusts off the sliced bread. Lightly toast the slices. Whizz in a blender or food processor and set aside.
5. After 10 mins add the basil, Worcester sauce and some salt and pepper the the tomato sauce. The turn up the heat to thicken it for about 5 mins. Once the aubergines are soft remove from the oven and spoon on the tomato sauce. Return to the oven for 10 mins.
6. Heat another tbsp of oil in a frying pan. Add the breadcrumbs and the lemon zest and fry for 2-3 mins. Then add the lemon juice and mix well to try and avoid clumps.
7. Remove the aubergines from the oven and tear pieces of mozzarella over them and sprinkle with the lemony breadcrumbs. Return to the oven for a final 5 mins.
8. Serve with the salad and some grains, or some pasta.

Then remove the pan from the heat and let the mixture cool slightly. Now chop the Mozzarella into As soon as the aubergines are cool enough to handle, sprinkle each one with chopped Mozzarella, placing it. Try our delicious aubergine and mozzarella pasta recipe. Top tip for making Aubergine and mozzarella pasta. If you're not too keen on aubergine, try using mixed peppers or artichokes instead.

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