Aubergine slice with bolognese topped with mozzarella!!!
A really delicious vegetarian dinner....full of flavours
Aubergine slice with bolognese topped with mozzarella!!!
A really delicious vegetarian dinner....full of flavours
Cooking Instructions
- 1
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.
- 2
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. - 3
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.
- 4
Brush both sides with just a touch of oil. Spoon the bolognese sauce onto the slices, topping with 1-2 cubes of mozzarella.
- 5
Place them into the 200C° preheated oven, baking till the aubergine is soft, and the cheese is crispy. Cool down before serve...
- 6
Can be eaten own it’s own, and great side dish to any kind roasted meat
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