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Practical Way to Producing Extraordinary Aubergines with mozzarella and lemony breadcrumbs

Wishing to eat Aubergines with mozzarella and lemony breadcrumbs a luxurious restaurant's, but for some causes are not able to go to restaurants. This site gonna guide you with helpful instructions on preparing a Aubergines with mozzarella and lemony breadcrumbs like a famous chef made.

Aubergines with mozzarella and lemony breadcrumbs

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

To prepare an unforgettable Aubergines with mozzarella and lemony breadcrumbs, below are the materials needed:

  1. Provide 4 of medium aubergines.
  2. Provide of Olive oil.
  3. Get of Salt.
  4. Take of Pepper.
  5. Get Tbsp of olive oil.
  6. Prepare 1 of medium onion.
  7. You need 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. You need Splash of Worcester sauce.
  13. Provide 2 slices of bread or 100g is fresh breadcrumbs.
  14. Use 1 of lemon (zest and juice).
  15. Get 200 g of ball of mozzarella.
  16. Use of Serve with.
  17. Prepare of Dressed salad.
  18. Take of Grains or pasta.

After readying the ingridients, next you are good to cook your 5-star Aubergines with mozzarella and lemony breadcrumbs by following the procedures on this section:

  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..

Top with mozzarella and tomato slices and fold over, securing each with a cocktail stick. 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. Varva aubergine, tomatsås, mozzarella, och parmesanost i en smord ugnsfast form. Börja med aubergine och avsluta med ett lager aubergine, tomatsås och parmesanost.

Recipe : Aubergines with mozzarella and lemony breadcrumbs

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