Aubergine and mozzarella rounds

    35 min

    These vegetarian rounds are a delicious combination of aubergine, garlic, and mozzarella cheese. Great served as a main meal or as a starter.

    5 people made this

    Serves: 4 

    • 2 aubergines
    • salt and pepper, to taste
    • 2 tablespoons plain flour
    • 4 tablespoons olive oil, divided
    • 2 cloves garlic
    • 1/2 teaspoon dried oregano
    • 120g mozzarella cheese, sliced
    • 4 tomatoes, sliced

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat oven to 200 C / Gas 6.
    2. Slice the aubergines into rounds. Sprinkle with salt then dredge in the flour. Warm 2 tablespoons of the olive oil in a frying pan over a medium heat then cook the rounds for 2 minutes on each side, until nicely golden.
    3. Crush garlic and combine with 2 tablespoons of olive oil and the oregano.
    4. To assemble, top every slice of aubergine with cheese, then with tomato, brush with garlic oil, and then follow with a slice of eggplant and top with a cheese slice. Transfer to a lightly greased baking tray.
    5. Bake in the preheated oven for 15 minutes, until the cheese is golden and the aubergine is tender. Remove from the oven and serve hot.

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