Cheese Topped Baked Aubergines Recipes
CHEESE-TOPPED BAKED AUBERGINES
This simple recipe for Cheese-Topped Baked Aubergines from Mary Berry is an extra-cheesy twist on classic Italian aubergine parmigiana, a comforting vegetarian dinner dish.
Provided by Mary Berry
Categories Dinner, Main Course
Number Of Ingredients 1
Steps:
- In a small bowl, combine the parsley, half of the basil, the olive oil, and salt. Prepare the aubergines (see instructions, below). Put the aubergines into an ovenproof dish and bake in a preheated oven at 180°C (160°C fan, Gas 4) for 40-50 minutes until they are very tender and soft to the touch. Remove the aubergines from the oven, sprinkle with the Gorgonzola and Cheddar cheeses, and bake for 5 minutes or until the cheese is melted. Serve at once, sprinkled with the remaining basil. PREPARING THE AUBERGINES Cut diagonal slits one-third of the way into each aubergine. Stuff the garlic slivers and then the chopped herb mixture into each slit. 447 calories per serving CREDIT: Mary Berry's Complete Cookbook is published by DK, 7 September 2017, £30.00.
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- Wash and cut the aubergines lengthwise. With a knife groove them on the inside lengthwise (3-4 grooves) and across (6-7 grooves) forming some little squares. Sprinkle some salt and set aside for about 20 minutes.
- To make your own tomato sauce, take a cooking pan, place on medium heat put the olive oil, when is fairly hot add the garlic cook for 30 seconds and then add the tomato sauce, the dried Italian herbs a pinch of salt and pepper to taste and let it simmer for 10 min or so on medium-low fire. When finished set aside.
- The aubergines have been resting for a while and they would have collected some juice by now so squeeze all the juice out and place them in the baking tray sprinkle little olive oil all over and place them in the preheated oven at 180°C/350F for 20-25 min.
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