Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, aubergine slice with bolognese topped with mozzarella!!!. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Brush the aubergine slices with olive oil and season well with salt and pepper on both sides. Slice up some mozzarella and place in between the aubergine slices. Vegetarian chickpea lasagna Bolognese is a vegetarian version of the classic lasagna Bolognese, made with chickpeas, plenty tomatoes and classic béchamel.
Aubergine slice with bolognese topped with mozzarella!!! is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Aubergine slice with bolognese topped with mozzarella!!! is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have aubergine slice with bolognese topped with mozzarella!!! using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Aubergine slice with bolognese topped with mozzarella!!!:
- Make ready 1 Aubergine
- Take 300 g plum tomatoes
- Prepare 2 balls of mozzarella
- Take handful fresh chopped oregano
- Get 1 tbsp tomato purée
- Take 1 tsp dried oregano
- Prepare 2-3 cloves chopped garlic
- Take 1 bay leaf
- Take 1 beef stock cube
- Take 1 seeded red chili & finely chopped
- Take 80 ml red wine
- Make ready 50 g Parmesan
Voilà ce qui vous attend avec cette recette toute simple et très estivale. Lasagna Bolognese is a hearty Italian classic recipe with layers of fresh pasta, Bolognese sauce, bechamel sauce and Parmesan cheese. You will notice that there is no mozzarella in this lasagna. Are you looking for a delicious cheese recipe with a difference?
Steps to make Aubergine slice with bolognese topped with mozzarella!!!:
- Add the 300g plum tomatoes, the freshly chopped small handful of basil, the 1 tsp dried oregano, the bay leaf, the 2 tbsp tomato purée, the beef stock cube, the deseeded and the finely chopped red chilli, the 80ml red wine and 4 halved cherry tomatoes.
- Stir with a wooden spoon, breaking up the plum tomatoes. Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce. - Add the 50g grated parmesan, check the seasoning and stir. finely chopped red chilli (if using), 125ml red wine and 4 halved cherry tomatoes.
- With a sharp knife, slice the Aubergine into roughly, half an inch slices. Place them onto a kitchen paper towel and salt both sides letting the excess water out. Wipe off the water with paper towel, then transfer them onto baking sheet.
- Brush both sides with just a touch of oil. Spoon the bolognese sauce onto the slices, topping with 1-2 cubes of mozzarella.
- Place them into the 200C° preheated oven, baking till the aubergine is soft, and the cheese is crispy. Cool down before serve…
- Can be eaten own it’s own, and great side dish to any kind roasted meat
When you think of Italian cheese, two come to mind immediately - mozzarella and Parmesan. This recipe puts mozzarella front and centre with two different marinades. This aubergine chickpea bake is my take on an Middle Eastern version of mousakka. You've gotta try this vegan and glutenfree pasta sauce, so hearty and full of plant-based protein. A bowl of homemade pasta with bolognese sauce and a carafe of house red wine would take care of us for hours.
So that is going to wrap this up for this exceptional food aubergine slice with bolognese topped with mozzarella!!! recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
