Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, aubergine slice with bolognese topped with mozzarella!!!. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Brush the aubergine slices with olive oil and season well with salt and pepper on both sides. Attention, les aubergines absorbent énormément d'huile, faites en sortes que de l'huile reste au fond du plat, pour éviter que cela n'accroche!!! Une fois les aubergines cuites, placez les tranches de coppa puis les tranches de mozzarella dessus, et remettez au four avec le papier d'aluminium.
Aubergine slice with bolognese topped with mozzarella!!! is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. Aubergine slice with bolognese topped with mozzarella!!! is something that I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook aubergine slice with bolognese topped with mozzarella!!! using 12 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Aubergine slice with bolognese topped with mozzarella!!!:
- Get 1 Aubergine
- Get 300 g plum tomatoes
- Get 2 balls of mozzarella
- Make ready handful fresh chopped oregano
- Get 1 tbsp tomato purée
- Prepare 1 tsp dried oregano
- Make ready 2-3 cloves chopped garlic
- Make ready 1 bay leaf
- Take 1 beef stock cube
- Get 1 seeded red chili & finely chopped
- Prepare 80 ml red wine
- Take 50 g Parmesan
Just roughly chop the cooked vegetables and stir through hot pasta. Place aubergine in the dish and top with anchovies if using and garlic slices. This aubergine chickpea bake is my take on an Middle Eastern version of mousakka. Typically made with a minced lamb base, topped with fried aubergine slices then everything is covered with a tomato sauce and baked into a thick sauce, perfect with rice or bread.
Steps to make Aubergine slice with bolognese topped with mozzarella!!!:
- Add the 300g plum tomatoes, the freshly chopped small handful of basil, the 1 tsp dried oregano, the bay leaf, the 2 tbsp tomato purée, the beef stock cube, the deseeded and the finely chopped red chilli, the 80ml red wine and 4 halved cherry tomatoes.
- Stir with a wooden spoon, breaking up the plum tomatoes. Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce. Add the 50g grated parmesan, check the seasoning and stir. finely chopped red chilli (if using), 125ml red wine and 4 halved cherry tomatoes.
- With a sharp knife, slice the Aubergine into roughly, half an inch slices. Place them onto a kitchen paper towel and salt both sides letting the excess water out. Wipe off the water with paper towel, then transfer them onto baking sheet.
- Brush both sides with just a touch of oil. Spoon the bolognese sauce onto the slices, topping with 1-2 cubes of mozzarella.
- Place them into the 200C° preheated oven, baking till the aubergine is soft, and the cheese is crispy. Cool down before serve…
- Can be eaten own it’s own, and great side dish to any kind roasted meat
After enjoying a Bolognese dish at a famous Italian restaurant, I knew I had to find a recipe I could make at home. For this veggie take on a Bolognese, meaty chunks of roast aubergine are heaped into a rich tomato sauce brimming with organic veg, garlic and rosemary and spooned liberally over a Trim and finely slice the celery. Top with the roast aubergine pasta sauce. So why did I wait so long to taste you, my delicious creation? One cheese that I have been procrastinating about is.
So that is going to wrap this up with this special food aubergine slice with bolognese topped with mozzarella!!! recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
