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Aubergines with mozzarella and lemony breadcrumbs
Aubergines with mozzarella and lemony breadcrumbs

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We hope you got benefit from reading it, now let’s go back to aubergines with mozzarella and lemony breadcrumbs recipe. You can cook aubergines with mozzarella and lemony breadcrumbs using 18 ingredients and 8 steps. Here is how you do it.

The ingredients needed to cook Aubergines with mozzarella and lemony breadcrumbs:
  1. You need 4 medium aubergines
  2. You need Olive oil
  3. Take Salt
  4. Get Pepper
  5. Take Tbsp olive oil
  6. Get 1 medium onion
  7. Take 3 cloves garlic
  8. Provide Tbsp red wine vinegar
  9. Take Tbsp tomato puree
  10. You need 2 x 400g tins of chopped tomatoes
  11. Take Handful basil (chopped or dry)
  12. Provide Splash Worcester sauce
  13. Prepare 2 slices bread or 100g is fresh breadcrumbs
  14. Prepare 1 lemon (zest and juice)
  15. Take 200 g ball of mozzarella
  16. Provide Serve with
  17. Use Dressed salad
  18. Get Grains or pasta
Steps to make Aubergines with mozzarella and lemony breadcrumbs:
  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.

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