This is a stunning way to present aubergine, in a stack with mozzarella cheese and passata between every slice, a vegetable play on the mille-feuille dessert. A perfect accompaniment for roast meat or poached fish.
1 person made this
1/2 tablespoon olive oil
1 large aubergine
1 (125g) ball fresh mozzarella cheese
400g passata with basil or herbs
2 black olives
1 tablespoon dried oregano
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Method Prep:15min › Cook:15min › Ready in:30min
Preheat the oven to 200 C / Gas 6. Oil a baking dish with the olive oil.
Cut off the stem of the aubergine, then slice the aubergine into 12 rounds about 1cm thick.
Heat a dry frying pan over medium high heat, and cook each aubergine slice until lightly golden on both sides. Meanwhile, slice the mozzarella ball into 12 slices of equal thickness.
Place the 4 largest aubergine slices into the dish next to each other. Coat each slice with passata. Take the 4 largest slices of mozzarella cheese, and place one on top of each aubergine slice. Stack 4 medium slices of aubergine on top of the first 4 slices, coat with passata, and add a medium-sized slice of mozzarella cheese to each. Finish with the 4 smallest slices of aubergine, again top with passata, and top with the 4 smallest mozzarella cheese slices. Finish each stack by placing 1/2 black olive in the centre, and sprinkling the stacks with oregano.
Bake in the preheated oven until the aubergine is tender and the cheese is melted, about 10 minutes.