Thursday, 31 March 2011

Aubergine & Mozzarella Bake

This is a lovely little dish that can be altered to suit in many different ways.

Aubergine & Mozzarella Bake

2 Medium Aubergines
1 onion, finely chopped
1 can chopped tomatoes or Passata
2 cloves chopped garlic
200g Pancetta cubes, chorizo or lard ons
Handful sliced mushrooms
Olive oil
Herbs of your choosing, I had Marjoram & Oregano
1 mozzarella ball.
Handful grated cheddar cheese.

Slice the aubergines into 5mm discs, heat a large frying pan and add a drizzle of oil, not much then lightly fry the aubergine discs for a couple of minutes each side until golden brown, remove and put to one side whilst you brown the remaining.

In another frying pan add the pancetta and fry, it will release a lot of oil, add the mushrooms to the pan and continue frying until soft.

In a saucepan heat some more oil and add the garlic, let it sizzle for a few seconds before adding the chopped onions fry for a few minutes until soft then add the tomatoes or passata, let it bubble away for a while before adding the pancetta and mushrooms.  Season and add the herbs to taste.  Simmer for 10 minutes.

In an oven dish place a spoonful or two of tomato mix then layer up with aubergines and some ripped up mozarella.  Repeat, but finish with a layer of aubergines.

Pop into oven at 180oc for 20-30 mins, adding a handful of grated cheddar 10 mins before the end.

Very satisfying dish, you can chop and change any of the veg, meat or cheese, just keep the base of aubergines and tomatoes.

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