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.
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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