Cheesy aubergine
- NIC
- Sep 6, 2020
- 2 min read
Nic's Lifestyle Blog is all about trying out new things. So, when I came across aubergines at our local supermarket, I grabbed them without even knowing what I am going to make with them.
After some thinking and help from my friend Google I came up with an idea what to make and it came out wonderful.
This recipe is quick, easy and delicious! I made some couscous along with the dish and everything was ready within an hour. It could also be made as a side dish.
The aubergine combined with the tomato, onion, rocket, sweet peas, mozzarella and pepper gave off an aroma that will make your tummy growl with excitement. The dish looks delicious that will make the excitement grow even further. I hope that your tummy will be as satisfied as mine after trying this dish!
If you love cheese as much as I do, this is something you have to try! I added extra mozzarella to make it super cheesy and then I sprinkled some Parmesan cheese over for a little extra love!
The dish is vegetarian and if you want to make it vegan all you have to do is replace the cheese with a vegan equivalent cheese.
Happy cooking.
Recipe:
Ingredients:
2 Large aubergines/8 baby aubergines
2 tablespoons olive oil
salt
pepper
3 large tomatoes
1 onion
30 ml water
Rocket leaves
100 g sweet peas
2 packets tomato paste
1 tablespoon sugar
1 tablespoon Worcester sauce
Ball mozzarella cheese
Parmesan cheese
Method:
Cut the aubergines into the desired sized and place in a pan.
Season the aubergines with the olive oil, salt and pepper.
Place in the oven for 20 minutes at 200˚C.
Chop the onion and tomatoes into small pieces and place in a frying pan.
Add some olive oil, salt and pepper and heat it up.
Add the water, rocket leaves, sweet peas, tomato paste, sugar and Worcester sauce.
Let it simmer for 5 minutes, add the aubergines when the 20 minutes is up.
Place one half into a dish, break half the mozzarella in pieces and place in the dish, then add the rest of the tomato and aubergine.
Place the remaining mozzarella on top and sprinkle some Parmesan over the top.
Place in the oven for 15 minutes at 180˚C.
Notes:
I used the garlic tomato paste for some extra flavour.
You can add salt and pepper to your liking.
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