Aubergine and mozzarella stacks

Ingredients

  • 2 large aubergines
  • olive oil, for brushing
  • sea salt and freshly ground black pepper
  • 1 bunch of flat leaf parsley, finely chopped
  • 3 cloves garlic, finely chopped
  • grated zest of 1 lemons
  • 1 tsp chopped rosemary
  • 4 balls buffalo mozzarella, about 100g each
Sauce

  • 1 tbsp olive oil
  • 1 shallots, finely chopped
  • 1 small fresh red chilli, deseeded and chopped
  • 1 clove garlic, finely chopped
  • 8 ripe plum tomatoes
  • a good pinch of sugar
  • 2 tbsp chopped fresh basil

Description

This Rich Dish From James Martin, Combining Chargrilled Aubergine With Buffalo Mozzarella, Makes A Great Vegetarian Meal

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