This week's recipe is based on a Jamie Oliver recipe but tweaked a little bit... I made a few shortcuts as we were too hungry...
The recipe will feed 4 people
Ingredients List:
- 3 large Aubergines
- Olive oil
- Malden Sea Salt (but you can use other salts of course). Leave seasoning out if making this for your baby - I left a corner in the dish for our bubba and didn't use any Salt and Pepper there.
- Ground Black Pepper
- 1 jar of Tomato sauce - this is the cheat... if you want to make your own sauce, please do (Or go to Jamie Oliver's recipe)
- 3 large handfuls of grated Parmesan cheese
- 150 grams Buffalo Mozzarella (optional)
Preparation:
- Slice the Aubergines into thick, 1 cm slices (removing the stalks) and put a side.
- Heat up your grill / griddle pan / BBQ - whichever method you use, the pan needs to be really hot.
- I prefer to oil the Aubergines rather than the pan BUT Aubergines are like sponges so only oil them once you are ready to grill otherwise they will soak up the oil and will not taste nice.
- I grilled my Aubergines on the barbecue. Just before grilling, put some Olive oil in a bowl and place one slice at a time, coating both sides. Only coat as many as you can fit in one batch of cooking.
- Grill the Aubergines until nicely coloured and charred.
- Meanwhile, heat up the Tomato sauce
- Once the sauce is ready and you have grilled all your Aubergines, get an oven proof dish (Earthware type dish / Pyrex etc) 25 x 15 cm.
- Put a small layer of Tomato sauce, then thin scattering of the grated Parmesan cheese, season if you wish, followed by a layer of Aubergines.
- Repeat until you have used up all the ingredients, finishing up with the Tomato sauce and a sprinkle of Parmesan cheese.
- If using Buffalo Mozzarella, tear it and spread across the top.
- Place the dish in the oven, 190 degrees / 375 Fahrenheit / gas 5, for about half an hour until golden.
This dish is best served immediately but can be served later if need be.
Bon Appetite
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