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  • Recipe Room  »  Sauteed aubergines and mozzarella



    • 4 small, long, thin aubergines
    • 1 garlic clove, crushed
    • 1 tablespoon freshly chopped parsley
    • 50g toasted breadcrumbs
    • 3 tablespoons olive oil
    • 150g buffalo mozzarella, cut into 5mm slices
    • 1 tablespoon Greek basil leaves
    • salt and freshly ground black pepper

    Sauteed aubergines and mozzarella

    Aubergines were cultivated by the Chinese as long ago as the 5th century BC and the Moors introduced them into Europe. Try the many varieties and colours of aubergines now available.


    Preheat the oven to 190°C /gas mark 6.

    Cut the aubergines in half length. Score the flesh deeply, but do not cut the skin. Arrange in a shallow pan, skin-side down.

    Mix together the garlic, parsley, breadcrumbs and half the olive oil, season, and press the mixture into the scored aubergines.

    Drizzle over the rest of the oil and place in the oven until golden. Remove from the oven, arrange the mozzarella on top, and return to the oven for a further 5 minutes or until the cheese has melted. Scatter with Greek basil to serve.

    Extract from The Meat Free Monday Cookbook by Paul, Stella and Mary McCartney, edited by Annie Rigg, published by Kyle Books, RRP $35 click to buy.

    Tips and Tricks

    • An easy way to save eggplants from going to waste is to roast them and then freeze the scooped out flesh in an airtight container. Freeze up to 12 months.

    • Keep parsley and basil in a glass of water, like a bouquet of flowers and store in your fridge wrapped in a plastic bag. Remember to change the water regularly to prevent mould and decay.

    • As a general rule, try and buy only so much cheese as you can eat in two sittings. This will reduce the need for long cheese storage and reduce the chance of wastage.

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