Description (Some HTML is OK)
Baked sliced aubergine with tomato, taleggio and parmesan cheese.
This recipe is from Rick Stein's Mediterranean Escapes, which is well worth a look if you like this kind of thing. A lot of good seafood recipes, amongst other things.
This is good on it's own for lunch, or would go nicely as part of a meal with flat bread, olives and so on.
Makes 6 servings
- 1kg aubergines
- extra virgin olive oil
- 200g taleggio cheese
- 24 fresh basil leaves, finely shredded
- 400g can tomatoes
- 50g parmesan cheese, finely grated
- 10g garlic cloves, finely chopped
Preparation (Some HTML is OK)
Top and tail the aubergines, and slice them into 1cm thick slices.
Sprinkle with salt and leave them in a colander to drain for half an hour.
While they are draining, put 3 tablespoons of olive oil and the garlic in a pan and when it starts to sizzle add the tomatoes and simer for 15-20 minutes, until the sauce has thickened and reduced. Season with salt and pepper.
When the aubergines have drained, preheat the oven to 200C. Pat the aubergines dry with kitchen towel and fry in 2 tablespoons of oil until tender and golden. You'll need to do this in batches.
Assemble layers of aubergine, thin slices of taleggio, tomato sauce and a sprinkling of parmesan.
Bake for 20 minutes until bubbling hot.
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