Melanzane con Mozzarella e Olive

2015-12-07 17.42.34I adore the tastes of the Mediterranean, whether it be Italy, Spain or Greece. This recipe pays homage to the remarkable cuisine of Italia.

Ingredients

Baked Aubergine Slices

1 aubergine

1 tsp garlic powder

1 tsp chilli flakes

1 tsp oregano

Sauce

1 onion

1 cup passata

1 can of chickpeas

1/4 cup of kale

1 tsp garlic powder

Topping

125g of mozzarella (or tofu for a vegan, dairy free version)

1 small handful of basil leaves

1 small handful of olives

Method

Slice the aubergine into circular slices, place on a baking tray and top with the 1 tsp of garlic powder, 1 tsp of chilli flakes and 1 tsp of oregano. Bake for 20 mins at 200 degrees Celsius.

To prepare the sauce, place the ingredients in a food processor and blitz until smooth.

Place the aubergine slices in a casserole dish and pour the sauce on top. Then shred the mozzarella or tofu and scatter on top with the basil and olives. Then place in the oven for a further 20 mins at 200 degrees Celsius.

 

This recipe tasted gorgeous and was a wonderful, nutritious dinner for my husband to come into after a hard day at work, too. Although I’m yet to go to Italy, it is great to be able to enjoy its flavours while I wait for this dream to come into fruition.

Happy Monday everyone! 🙂

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2 Comments Add yours

  1. chefceaser says:

    Reblogged this on Chef Ceaser.

    1. Alice says:

      Thank you! 🙂

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