About this recipe:This typically Italian mixture of aubergines, tomatoes, peppers, mozzarella and Parmesan comes together in no time and has a rich and full flavour. Serve with focaccia and a green salad. Delicious!
2 large aubergines, about 800g total weight
2 tsp olive oil
2 garlic cloves, crushed
200g can pimento peppers, drained and sliced
1 tsp dried mixed herbs
25g grated Parmesan or Italian-style hard cheese
125g mozzarella, drained and thinly sliced
25g pine nuts (optional)
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Method Prep:15min › Cook:15min › Ready in:30min
Prepare the aubergines: Preheat the grill to medium-hot. Remove the stalks from the aubergines and cut into 1cm slices, then arrange on a grill rack. Grill for 10 minutes or until the slices are lightly browned and tender, turning once.
Make the sauce: While the aubergine slices are grilling, preheat the oven to 220°C (200°C fan oven), gas 7. Heat the oil in a pan and gently cook the garlic for 1 minute. Stir in the passata, pimento peppers and herbs, and bring the mixture to the boil.
Layer the aubergines and sauce: Put a third of the grilled aubergine slices into a large ovenproof dish. Spoon over about a third of the hot passata and spread evenly, then sprinkle with a heaped teaspoon of Parmesan cheese. Repeat the layers twice, finishing with a layer of passata.
Finish the dish: Sprinkle the remaining Parmesan cheese over the sauce, then arrange the slices of mozzarella on top. Sprinkle with the pine nuts, if using. Bake for 15 minutes or until the aubergines are very tender and the cheese is melted and bubbling. Serve at once.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
…or try this
Mediterranean Tomato Sauce can be used instead of the passata, if you prefer.
Just to add to my review below.
I salted the aubergines first, left them for 30 mins then rinsed and dried.
When grilling, I sprayed them with low cal olive oil spray.
I think the peppers must be the jar of roasted peppers (got them in sainsburys) as they added a fantastic flavour.
Used a garlic mill rather than fresh garlic just to make it esier.
This recipe would go really well with baked pot or wedges or crusty bread.
I am making it again tonight!! - 21 Aug 2012
I just made this and wow, wow, wow it was tremendous. The flavour astounded me. Shared it with my 20 year old son who loved it too. I used newly bought dried mixed herbs and sloshed a bit extra in - they added a good flavour. Also the peppers were a jar of roasted peppers, apparently thats what pimento peppers are!. Totally recommend this, it far exceeded my expectations. An extremely tasty supper dish or light lunch. - 20 Aug 2012