Grilled Aubergine With Salsa Verde
This recipe creates a delectable dish featuring flavorful aubergine rolls filled with a zesty blend of mozzarella, lemon, garlic, and parsley. Roasted cherry tomatoes add a hint of sweetness, while a vibrant salsa verde ties everything together for a delightful combination of textures and tastes.
— Constant Cookbook
Ingredients
- 2 aubergines
- 1 ball of mozzarella
- 1 lemon
- 1 clove of garlic
- 2 tbsp chopped flat parsley
- 150g/5oz fresh white breadcrumbs
- 100g/3½oz cherry tomatoes
- big bunch of mint
- big bunch of basil
- big bunch of parsley
- 1 clove garlic
- 1 lemon
- 70ml/2½fl oz good olive oil
- 30g/1oz pine nuts
Instructions
- In a food processor, blend the breadcrumbs, mozzarella, lemon, garlic and parsley until a crumb consistency appears.
- Make small balls of this and roll them up in the aubergine slices. Place in a baking dish.
- Roast the cherry tomatoes in some olive oil for about 20 minutes, until soft. When they are cooked, crush them lightly with a fork.
- Spoon some of the crushed tomatoes over the aubergine rolls and bake in the oven with plenty of olive oil for ten to fifteen minutes at 200C/400F/Gas 6.
- Place all the salsa verde ingredients in a food processor and blend to a coarse consistency. Divide the rest of the crushed tomatoes between four serving plates, lay two or three aubergines rolls on top and spoon over some salsa verde to serve.
Cook Time
1H
Prep Time
PT1H
Yield
Serves 4
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