Aubergine boats with tomatoes and crunchy bread

Aubergine boats with tomatoes and crunchy bread

Made with Pelati

Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.

cooking sketch 30 min (COOK TIME: 10 min / PREP TIME: 20 min)

cooking sketch Easy

4 people

Ingredients

  • 2 purple aubergines (long )
  • 400 g Mutti Peeled Tomatoes
  • 250 g mozzarella cheese
  • 1 tsp dried oregano
  • 2 slices of bread
  • extra virgin olive oil
  • 1 garlic clove
  • salt
  • basil
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Method

  1. Wash and cut the aubergines lengthwise.
  2. Blanch them in lightly salted boiling water for 7-8 minutes, then drain well.
  3. Make a cross-shaped cut inside with a sharp knife.
  4. Arrange them on a baking tray.
  5. Coarsely chop the Mutti peeled tomatoes, strain them through a sieve and set the juice aside, together with the juice left in the tin after opening.
  6. Season with two tablespoons of oil, a pinch of salt and the oregano.
  7. Put the tomato sauce in the pan with a drizzle of oil and the sliced garlic.
  8. Place the aubergines on top, sprinkle with the seasoned peeled tomatoes and bread cubes and bake at 180°C for 10 minutes.
  9. Add the chopped mozzarella cheese and bake for a further 10 minutes.
  10. Sprinkle with a julienne of fresh basil and serve.

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Also made with: Pelati


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