
James Martin
This rich dish from James Martin, combining chargrilled aubergine with buffalo mozzarella, makes a great vegetarian meal
This rich dish from James Martin, combining chargrilled aubergine with buffalo mozzarella, makes a great vegetarian meal
Aubergine and mozzarella stacks
Method
2. Make the gremolata, by mixing together the parsley, garlic, lemon zest and rosemary.
3. Cut the balls of mozzarella into 1cm slices. Divide the mozzarella and aubergine slices into 4 equal portions. Layer the slices alternately on a lightly greased baking sheet, sprinkling the gremolata and seasoning with salt and freshly ground pepper between each layer, to make 4 stacks, 4-5 layers high, using the larger pieces for the bases and the smaller pieces on top.
4. Bake the stacks in the oven for about 15 minutes until the cheese just starts to melt.
5. Meanwhile, to make the sauce, heat the oil in a frying pan, add the shallot, chilli and garlic and sauté for about 5 minutes. Add the chopped tomatoes, sugar and seasoning. Cook for about 10 minutes until you have a thick sauce, stirring occasionally. Add the basil, then leave to cool. Transfer to a food processor or blender and process to make a purée. Reheat the sauce in a clean saucepan and keep warm.
6. Place each stack in the centre of a warmed serving plate with the sauce spooned alongside.
Prep:
30 min
Cook: 40 min
Cook: 40 min
Ingredients
2 large aubergines, sliced 1cm thickOlive oil, for brushing
sea-salt and freshly ground black pepper
1 bunch of flat-leaf parsley, finely chopped
3 garlic cloves, finely chopped
grated zest of 1 lemon
1 tsp chopped rosemary leaves
4 balls buffalo mozzarella cheese, about 100g each
Sauce
1 tbsp Olive oil1 shallot, finely chopped
1 small fresh red chilli, deseeded and chopped
1 garlic clove, finely chopped
8 ripe plum tomatoes
a good pinch of Sugar
2 tbsp chopped fresh basil
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