Mozzarella and aubergine towers with tomato sauceby Jen Owen
|Preperation time: 30 mins
Cooking time: 40 mins
|For the sauce:
4 basil leaves;
400g can chopped tomatoes;
1tsp dried thyme;
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.
|Put all the sauce ingredients into a pan and
bring to a boil. Simmer for 10 minutes. Allow to cool and then
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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