How Big is Your Aubergine?
How BIG are these aubergines?! Or as they say in Canada.. eggplants! I LOVE aubergine! It has such a nice meaty texture and is full of goodness for you! The recipe im sharing with you today, has come from a dish that was made in my hotel kitchen the winter just gone. It was a vegetarian option, but its SO delicious. If there was any left over I was always there to have a try. Inspired by that I decided to make my own.
Thank you to my last job for this super tasty veggie dinner inspiration ✨This roasted aubergine and tomato, cheesey masterpiece is a delight for your stomach and super easy to make!
This roasted aubergine and tomato, cheesey masterpiece is a delight for your stomach and super easy to make! It seriously defines the word COMFORT, with its layers of oozingly good melted cheese and softened fresh tomato. I served this dish with some nutty brown rice on the side, or for a lighter approach simply serve it with a fresh green salad.
aubergines pre baking
How Big is Your Aubergine?
Recipe details
Ingredients
- 1 aubergine
- 1 roma tomato
- 1 red onion
- 3 cloves of garlic
- 1 tin chopped tomatos
- Tomato puree
- 1 tsp oregano
- 2 tsp basil
- 0.5 tsp cayenne pepper
- Salt and pepper
- 2 tsp balsamic vinegar
- 1/2 ball of mozzarella
Instructions
- Heat the oven to 400f
- Chop your aubergine in half longways, and score the inside layer. Bake in the oven for approx 10 minutes whilst you prepare the filling.
- Finally chop your onion, garlic and sweat in a saucepan.
- Remove your aubergine from the oven and remove the softening filling using a spoon carefully. Add this aubergine to your frying pan along with your herbs, spices and tomato puree, and chopped tomatoes. Allow all this mix to soften on a low heat for approx 10 minutes.
- Remove the mix from the heat and add to the carved out aubergines. Meanwhile thinly slice the mozzarella and roma tomato.
- Layer alternate pieces of cheese and tomato aross the top of the aubergine.
- Bake in the oven for approx 15 minutes, until the cheese is melted, and serve.
Tips
- The melanze is quite filling, however it would be nice served with some brown rice or a salad in summer time.
- Be VERY careful when removing the aubergine middle from the skin, so you dont pierce through the skin.
Comments
Share your thoughts, or ask a question!
Where do the tin chopped tomatoes (ingredient list) come into it?