Very tasty and easy to make. Will be having them again.
Roasted aubergine in tomato sauce topped with mozzarella
Ingredients
• Aubergine
• Carrot chopped small
• Leek or onion chopped small
• 400g tin chopped tomatoes
• Harissa paste
• 125g ball mozzarella
• 1 tbsp olive oil
•
Method
Slice the aubergine in half lengthways, spread 1tsp harissa paste onto the slices and bake until soft, about 30 mins. Cover with foil if starts to get too brown.
Meanwhile sweat the veggies and garlic in the olive oil until soft. Any combination of veg will do.
Add tomatoes and half the tin again if water. Season and add another tsp of harissa paste and a pinch of chill flakes if you like some warmth. Simmer for 10 mins or so, then blend with a stick blender, smoothie maker or whatever is to hand.
Put the aubergine in an ovenproof dish (I did 2 seperate portions), pour over the sauce and top with sliced mozzarella. Bake in the oven for 10-15 mins until cheese melts.
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