Recipes from The Andalucia Kitchen Garden
A tasty, filling vegetarian alternative to Lasagne, if you can make the dish the day the aubergines are picked they will be sweet and tender and take less cooking than those that have been in storage.
Preparation Time: 30 minutes Cooking Time: 30 minutes
Serves: 2 Difficulty: Medium
- 2 large aubergines sliced into 1/2cm-thick slices lengthways
- spray oil
- 2 tsp olive oil
- 1 medium onion finely chopped
- 3 cloves garlic, thinly sliced
- 6 large fresh ripe tomatoes, chopped
- 2 x 125gm mozzarella balls, thinly sliced
- a large bunch of basil
- 75 gm parmesan or other Italian hard cheese, finely grated
Heat the oven to 200C/fan 180C/gas 6. Put the aubergine slices onto trays lined with baking paper and spray with a little oil. Roast in the oven for 30 minutes, flipping halfway until softened and crisping at the edges.
Meanwhile, heat the olive oil in a large pan and cook the onion and garlic for 10 minutes until soft, then add the chopped tomatoes, season, and simmer for 30 minutes.
In a 20cm x 30cm baking dish, layer up the aubergine and sauce, and roughly half-way, a layer of half of the mozzarella, basil, and parmesan. Layer up the remaining aubergine and sauce, and finish with a final layer of mozzarella, basil and parmesan.
Put into the oven for 30 minutes or until golden and bubbling.
Serve with a salad. - this could be tomato, red onion, basil, oregano all from the allotment