Mozzarella and aubergine towers with tomato sauceby Jen Owen |
| Preperation time: 30 mins Cooking time: 40 mins Serves: 2 |
| Recipe Ingredients |
| For the sauce: 4 basil leaves; 400g can chopped tomatoes; 1tsp dried thyme; 1/2tsp salt; 1tsp sugar; 4 tbsp olive oil; 300ml vegetable stock; For the towers: 1 large aubergine; 3 tbsp olive oil; 2 cloves garlic, peeled and crushed; freshly ground black pepper; 25g baby spinach; 125g mozzarella, thinly sliced into 8; 2 tbsp freshly grated parmesan. |
| Recipe Method |
| Put all the sauce ingredients into a pan and
bring to a boil. Simmer for 10 minutes. Allow to cool and then
chill. Cut the aubergine into 6 lengthways slices. Mix the oil with the garlic and season, brush on both sides of the aubergine slices and place on a baking sheet. Grill the aubergine for 5 minutes on each side until golden. Spread a little of the sauce on the aubergine slices. Top the slices with some spinach and then a slice of mozzarella. Fold the aubergine slices in half and make 2 towers by stacking 3 slices on top of each other. Secure each tower firmly into position with cocktail sticks. Place in a shallow ovenproof dish. Top with the remaining 2 slices of mozzarella and spinkle over the parmesan. Bake for 15-20 minutes until golden at 190c/gas 5. Meanwhile, warm the remaining sauce in a pan. Place the aubergine towers in the centre of 2 plates and spoon round the sauce. |
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and ricotta cannelloni Provencal fish Butternut squash risotto White gazpacho Spiced tomato and lentil soup |
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