Tuesday, May 30, 2006

Aubergine with tomato and mozarella

A little Italian recipe...


2 large aubergines
220 gr mozzarella cheese
2 tomatoes
Basil leaves
Pine nuts

4 spoons olive oil
1 spoon balsamic vinegar
1 spoon tomato paste
1 spoon lemon juice

Cut the aubergines into long slices about 1/2 cm thick. Plunge the aubergines into boiling salted water for 2 minutes. Drain and dry them. Cut the mozerralla into slices, and the tomatoes. Take 2 slices of aubergine a place in the form of a cross. Place a slice of tomato in the center, season with salt and pepper, add a basil leaf and a slice of mozarella. Fold over the aubergine to make a small parcel. Leave to cool for 25 minutes. For the vinaigrette, mix the ingredients together. Preheat the grill. Brush the aubergines with oil, and brown under the grill for 5 minutes each side. Serve hot with the sauce, and decorate with basil leaves and pine nuts.


bcinfrance said...

Looks delicious. My kids love a variant of this that is even simpler: we call them "pizza aubergines." You just slice the eggplant, put any old tomato sauce on them, a little oregano to make it pizza-ish, and top with mozzarella. Cook in the oven about 20 minutes. Kids who don't like eggplant seem to like this. But more and more, my kids like everything!

MachaMalo said...

Cooking aubergines is not very easy but this recipe looks delicious! I'll try it someday! :)