This is from the Good Housekeeping Step-by-Step Vegetarian Cookbook:
Serves 6
For the Aubergines:
3 long thin aubergines
olive oil
3 150g packs of Mozzarella
4 tbsp vegetarian Pesto
50 - 75g Cheddar cheese, grated
For the Tomato sauce:
1 small onion
1 garlic clove
25g butter or margarine
500g ripe tomatoes (preferably plus) or 1 400g can plum tomatoes
2 tblsp sun-dried tomato paste
Oregano
Seasoning
First, make the sauce. Peel and finely chop the onion and garlic, melt the butter in a saucepan and saute them over a medium-low heat for 5-10 minutes. If using fresh tomatoes, skin and chop them. Add the tomatoes to the onion and garlic, together with the tomato paste and oregano. Simmer, uncovered, over a low heat for 25-30 minutes, stirring occasionally, until the sauce is thick and pulpy. Season to taste.
On to the aubergines. Remove a thin slice from the side of each aubergine and discard the cut each on lengthways into thin slices, to give 16-18 slices in all. Brush each slice with a little olive oil and cook in batches for 3-4 minutes on each side until charred and softened. I did them under the grill but didn't cook them for long enough, which made the end result a bit chewy in places!
Lightly oil a baking tin. Cut the mozzarella into thin slices. Lay two slices of cheese on each slice of aubergine then spread with a little pesto and sprinkle over a little of the grated cheddar. Carefully roll each slice up tightly and put seam side down into the tin. Cover with the tomato sauce and any remaining cheddar. Bake at 200/400/mark 6 for 20-25 minutes until bubbling.
Aqui
thanks lizzie
guess what i bought today? not a long thing aub, but a short fat one. i'll give this a go for tomorrow's dinner!
Libby
I have aubergines planted in the greenhouse mmmmmmmm
Lizzie
It did occur to me that if you have short fat aubergines, you could slice it into circles and make 'sandwiches' with the pesto and mozzarella and have more or less the same effect!
ETA We have aubergines in the greenhouse too - to be honest, I think we'd grow them even if they didn't produce such lovely fruit because they're so beautiful
Libby
Aqui
Lizzie wrote:
It did occur to me that if you have short fat aubergines, you could slice it into circles and make 'sandwiches' with the pesto and mozzarella and have more or less the same effect!
then it'd be aubergine lasagne!
actually I didn't make it as we didn't have any tins of tomato left (we never run out!) I will definitely do it next time we have an aub.
