Ingredients
2 fat Aubergine, sliced in half length-wise 5 plum tomatoes, roughly diced 1/2 onion 3 tbs olive oil for the tomatoes 4 tsp olive oil for the aubergines 4 small knobs of butter salt and pepper to taste 2 balls of fresh mozzarella, sliced into 8 pieces 4 tbs grated parmigiano 1 tsp dried oregano 1/2 tsp dried thyme 1/4 crushed red chilli (optional) Equipment Knife/cutting board measuring cups/spoons Baking tray |
Direction
1. pre-heat oven to 200 Celsius 2.wash all vegetables 3. sliced aubergines in half length wise 4. diced tomatoes and onion 5. in a baking tray, add diced tomatoes and onion, season with oregano, thyme, salt and pepper and add 3 tbs of olive oil. mix well 6. place the aubergines on top of the tomatoes mixture, facing up. rub olive oil on the cut face of the aubergine 7. Place 1 knob of butter on top of the aubergine. 8. cook, uncovered in the oven for about 1/2 hour to 45 minutes, depending on the size of the aubergine, until tender 9. after 30-45 minutes, place fresh mozzarella and parmigiana on top of the aubergine. 10. Turn the oven to grill mode and grill for another 10-15 minutes. 11. Serve hot in a shallow bowl as the tomatoes will release a lot of liquid. Serve with nice country bread to soak up the tomato juice and sauce. Serve 4 Note. Aubergine is so good for you, it is an excellent source of dietary fiber. They are also a good source of vitamins B1 and B6 as well as potassium. In addition, they are high in copper, magnesium and manganese. Aubergines are rich in antioxidants, specially nasunin, found in aubergine skin, which gives it, it's purple colour. source: BBC Good Food. |