Monday, 6 August 2012

Aubergine, Tomato and Mozzarella stack - Healthy Baby Recipes


Summer delivers so many great ingredients to cook with! For our family holiday we visited Southern Italy, it was there that I discovered my baby loved Aubergine.. I mean loves it! She cannot get enough.

Aubergine, Tomato and Mozzarella stack

2 Rounds of Aubergine (about 1.5 cm thick)
1 thick slice of a big Tomato
2 slices of Mozzarella
Few leaves of Basil
Dried Oregano
Black Pepper
Olive Oil

Heat up some Olive Oil in a frying pan. On your chopping board, season your Aubergine and Tomato slices with Black Pepper and Dried Oregano, firstly fry off the Aubergine (the Tomato takes much less time). Fry the Aubergine quite hard as you want it to colour. As the Aubergine fries push the centre into the pan, as it starts to cook through (and colour nicely) add the Tomato to the pan and cook through on both sides (again try to get a little colour).

Now cooked start by laying a slice of Aubergine on the plate, followed by a Basil Leaf. Then a slice of Mozzarella and a Basil leaf. The Tomato another Basil leaf, another slice of Mozzarella, a Basil leaf and then the final slice of Aubergine.

This dish is packed with Vitamins and Calcium as well as the health benefits of Aubergine (helps control fats in the blood).  

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