You will need:(for the sauce)
600g of halved cherry tomatoes
50g of chopped garlic
4 tbsp of great quality olive oil
1 tsp of black pepper
2 tsp of maldon salt
1/4 tsp of chilli flakes
1 sprig of fresh oregano
1 tbsp of sugar
1 tsp of balsamic vinegar
15 Torn basil leaves
For the aubergines:
the juice of a lemon
Maldon salt to season
cracked black pepper to season
olive oil to drizzle
You will also need:
2 large buffalo mozzarella balls
100g of pecorino cheese (grated)
Preheat the oven to 180 degrees.
Slice the aubergines into cm thick rounds and lay them out onto a baking tray, it is ok if they overlap slightly. Drizzle each layer with a generous amount of olive oil, squeeze over the lemon juice and season well. Cook in the oven for roughly 20-30 minutes, I usually turn them through the cooking to get an even browning and if one browns quicker then I remove it and place in on a plate for later.
For the sauce I start by place the oil, chopped oregano, garlic, chilli flakes, sugar, salt and pepper in a pan that is not turned on, I then turn the pan onto a low heat to let the garlic soften and mellow, this usually takes a couple of minutes, once the harsh smell of bitter garlic has softened I then add the tomatoes and balsamic vinegar then place a lid onto your pan, this will help the tomatoes to break down. When the tomatoes have started to break apart help them a little by mashing them with a wooden spoon.
To assemble the melanzane place a few tablespoons of sauce in the bottom of a pie, gratin, or casserole dish, tope this with a layer of aubergines, then a few more tablespoons of the sauce, then a few slices of fresh mozzarella and a sprinkling of pecorino. Continue with this order and when you have used up all the aubergine top with a little more sauce and a little more mozzarella and pecorino. Place the dish back into the oven for 20-25 minutes until golden and bubbly. Serve with plenty of great bread for mopping!!
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