Aubergine Two Ways with Arrabbiata Sauce
Aubergine Two Ways with Arrabbiata Sauce. One with Parmesan, mozzarella and basil and one with sultanas and pine nuts!
Ingredients
- 2 large aubergines, sliced lengthways
- 25ml olive oil
- Salt and pepper
Filling 1
- 25g grated Parmesan
- 2 mozzarella balls
- 9 basil leaves
Filling 2
- 100g sultanas
- 100g pine nuts
Arrabbiata
- 400g grated tomatoes
- 2 cloves garlic, crushed
- 50ml olive oil
- Salt and pepper
- 1 small bunch basil, shredded
Method
- Pan fry the aubergine slices in oil until crispy, season, then pop onto a tray.
- Place half of the aubergine to one side. Season and sprinkle some of the basil onto the aubergine left on the tray. Cover in mozzarella and Parmesan and then place under the grill for 2 to 3 minutes. Set aside.
- Place all the ingredients for the arrabbiata into a pan and bring to the boil. Simmer for 5 minutes.
- Fill the remaining aubergine with the sultanas and pine nuts and roll them up lengthways.
- Spoon the sauce onto a plate top with the two types of aubergine and finish with a drizzle of olive oil.
Ingredients
- 2 large aubergines, sliced lengthways
- 25ml olive oil
- Salt and pepper
Filling 1
- 25g grated Parmesan
- 2 mozzarella balls
- 9 basil leaves
Filling 2
- 100g sultanas
- 100g pine nuts
Arrabbiata
- 400g grated tomatoes
- 2 cloves garlic, crushed
- 50ml olive oil
- Salt and pepper
- 1 small bunch basil, shredded
Method
- Pan fry the aubergine slices in oil until crispy, season, then pop onto a tray.
- Place half of the aubergine to one side. Season and sprinkle some of the basil onto the aubergine left on the tray. Cover in mozzarella and Parmesan and then place under the grill for 2 to 3 minutes. Set aside.
- Place all the ingredients for the arrabbiata into a pan and bring to the boil. Simmer for 5 minutes.
- Fill the remaining aubergine with the sultanas and pine nuts and roll them up lengthways.
- Spoon the sauce onto a plate top with the two types of aubergine and finish with a drizzle of olive oil.
