Friday, 14 October 2016

Warm Aubergine Stack with Basil Pesto and Mozzarella

Winter's coming and it's finally time to start thinking about cosy, hearty - but show-stopping- suppers. This aubergine stack looks as good as it tastes and is perfect as a dinner party starter or a main for all the family.

I'm a life-long vegetarian but even my carnivorous family like this dish. Devised by my chef husband it's a quick and easy twist on another favourite Melanzane Parmigiana. When we serve this, there's always smiles all round. It's rustic and fills the house with the most incredible aromas - my husband says the smell reminds him of his childhood in Italy.

So it may be cold outside, but this is enough to warm anyone's heart...

Serves 2
Prep time 5 mins
Cooking time 15 mins


1 large aubergine, sliced into 6 thick pieces, kept in water to prevent discolouration
Olive oil, to drizzle
Coarse salt and freshly crushed black pepper
Chunky tomato sauce, as desired
Basil pesto, as desired
1 ball of fresh mozzarella, torn into pieces
Fresh basil leaves, torn, as desired
Pomegranate seeds, to garnish

Remove the aubergine pieces from the water and pat dry. Drizzle generously with olive oil and season with salt and pepper. Pan-fry until seared.

Preheat the oven to 180°C. Spoon some tomato sauce and pesto into a cast-iron skillet, then place a slice of aubergine on top. Add more sauce and pesto, along with a piece of mozzarella and a few torn basil leaves. Repeat the process to create three layers of aubergine, covering the top layer with cheese.

Create two stacks and place the skillet in the preheated oven. Cook until the cheese melts. Remove from the skillet and place on a plate. Serve warm, garnished with fresh basil and pomegranate seeds.

No comments:

Post a Comment