Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, aubergines with mozzarella and lemony breadcrumbs. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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 is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Aubergines with mozzarella and lemony breadcrumbs is something that I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can have aubergines with mozzarella and lemony breadcrumbs using 18 ingredients and 8 steps. Here is how you cook that.

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

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

Felicity Cloake: Brighten up your bleak February evenings with a touch of stodgy Mediterranean magic. 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.

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.

Crispy breadcrumbs, melty cheese and the soft aubergine and rice… they're little balls of heaven. 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. These vegetarian rounds are a delicious combination of aubergine, garlic, and mozzarella cheese. Great served as a main meal or as a starter. To assemble, top every slice of aubergine with cheese, then with tomato, brush with garlic oil, and then follow with a slice of eggplant and top with a cheese.

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