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Then add the lemon juice and mix well to try and avoid clumps. Remove the aubergines from the oven and tear pieces of mozzarella over them and sprinkle with the lemony breadcrumbs. Spread evenly on the tray and tear over the mozzarella.

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Alright, don’t linger, let’s course of action this aubergines with mozzarella and lemony breadcrumbs menu with 18 elements which are surely easy to obtain, and we have to process them at the very least through 8 methods. You should devote a while on this, so the resulting food could be perfect.

Ingredients requirements Aubergines with mozzarella and lemony breadcrumbs:

1. Make ready 4 - medium aubergines
2. Take for Olive oil
3. Make ready for Salt
4. Take for Pepper
5. You need Tbsp for olive oil
6. Prepare 1 - medium onion
7. Give 3 cloves garlic
8. Make ready Tbsp for red wine vinegar
9. Give Tbsp tomato puree
10. Take 2 x 400g tins of chopped tomatoes
11. Need Handful basil (chopped or dry)
12. Make ready Splash of Worcester sauce
13. Provide 2 slices - bread or 100g is fresh breadcrumbs
14. Give 1 of lemon (zest and juice)
15. Need 200 g for ball of mozzarella
16. Require of Serve with
17. Prepare - Dressed salad
18. Provide Grains or pasta

Place in a large baking tray and season well, including a splash of olive oil. Thin the yoghurt with a little water and add the garlic. Beat the eggs and stir into the mix. Pour the yoghurt mixture over the aubergine.

Aubergines with mozzarella and lemony breadcrumbs start cooking:

1. Cut the aubergines in half lengthways and score the flesh in a crisscross pattern. Lay in a large baking tray and drizzle with oil, salt and pepper. Place in a preheated over at 180C for 30 mins.
2. Chop the onion and crush the garlic. Heat a tbsp of oil in a pan over a low heat, and add the onion and soften for 5-6 mins. Then add the garlic and cook for another 3 mins.
3. Turn up the heat and add the red wine vinegar. Then stir in the tomato puree and add the chopped tomatoes. Simmer for 10 mins.
4. Make the breadcrumbs if needed. Cut the crusts off the sliced bread. Lightly toast the slices. Whizz in a blender or food processor and set aside.
5. After 10 mins add the basil, Worcester sauce and some salt and pepper the the tomato sauce. The turn up the heat to thicken it for about 5 mins. Once the aubergines are soft remove from the oven and spoon on the tomato sauce. Return to the oven for 10 mins.
6. Heat another tbsp of oil in a frying pan. Add the breadcrumbs and the lemon zest and fry for 2-3 mins. Then add the lemon juice and mix well to try and avoid clumps.
7. Remove the aubergines from the oven and tear pieces of mozzarella over them and sprinkle with the lemony breadcrumbs. Return to the oven for a final 5 mins.
8. Serve with the salad and some grains, or some pasta.

Roughly chop up the aubergine flesh from earlier. Heat a large non-stick frying pan over a medium heat. Add the chopped aubergine flesh and a pinch of salt to the dry pan. Trim the green tops off the aubergines and halve the. Heat a saucepan over a medium heat.

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