Recipe of Quick Aubergines with mozzarella and lemony breadcrumbs - Free Download

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We hope you got benefit from reading it, now let's go back to aubergines with mozzarella and lemony breadcrumbs recipe. To cook aubergines with mozzarella and lemony breadcrumbs you need 18 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to cook Aubergines with mozzarella and lemony breadcrumbs:

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

Steps to make Aubergines with mozzarella and lemony breadcrumbs:

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..

I experimented with making some slightly larger rice balls and some smaller ones, and I think the smaller ones worked better - they were neater, and held together more tightly. Toss breadcrumbs, oil, and lemon zest on a rimmed baking sheet; season with salt. Toast, tossing once, until golden brown. Arrange one third of the garlic-roasted aubergines on top, then spread a third of the remaining passata and half of the mozzarella and basil over them, seasoning well as you do so. Try more vegetarian recipes: Pasta with aubergine and mozzarella sauce. breaded and fried vegetables in carriage with aubergines mozzarella and breadcrumbs.

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