Baked Aubergine and Mozzarella is a delightful vegetarian dish that combines the rich flavors of roasted aubergines (eggplants) with gooey melted mozzarella cheese. It’s a comforting and satisfying meal that’s perfect for lunch or dinner.
- Aubergines (Eggplants) are sliced and grilled or griddled until golden brown. They become tender and flavorful, adding a meaty texture to the dish.
- Mozzarella cheese is torn into pieces and layered between the aubergine slices. As it bakes, the mozzarella turns beautifully melted and golden on top.
- The tomato sauce, made from chopped tomatoes, onions, and garlic, adds a tangy and savory element to the dish.
The result is a warm, cheesy, and aromatic casserole that pairs wonderfully with crusty bread. Whether you’re a vegetarian or simply looking for a tasty meatless option, Baked Aubergine and Mozzarella won’t disappoint!
Ingredients
| 0.5 gm | Large aubergine |
| 0.2 gm | Tomato dice |
| 0.05 gm | Basil leaf |
| 0.4 gm | Mozerrala cheese |
| 0.015 gm | Salt |
| 0.25 gm | Tomata pelati |
| 0.05 gm | Refined oil |
| 0.5 gm | Flour |
| 0.05 gm | Parmesan chesse |
| 0.05 gm | Cherry tomato |
Method:
- Peel the aubergine and slice it 1.5 cm thick ,dust in flour and deep fry.
- Take a square mould and put fried aubergine layer in the bottom ,now put dice of blanched tomato
- ,chopped basil and final layer of mozrella ,repeat the process for 2 time.
- Keep the mould in the walk in so that it may set.
- Put the mould in the oven for 6-8 min ,demould put grated parmesan on top and gratinate under
- salamander.
- Serve it hot with pelati suce and cherry tomato and basil oil.
- Give the garnish of fried dice aubergine and basil leaf.
Baked Aubergine and Mozzarella
Baked Aubergine and Mozzarella is a delightful vegetarian dish that combines the rich flavors of roasted aubergines (eggplants) with gooey melted mozzarella
Recipe Ingredients:
