, , , , ,

This week’s recipe combines aubergine, mozzarella and tomato to produce a light and delicious main. I am accompanying the dish with an Italian accompaniment; gremolata which is made from parsley, garlic and lemon zest.

Eggplant stacks with Gremolata

Aubergine Stacks with Gremolata – for two

  • Preheat the oven to 180C. Chop one aubergine into rounds, add seasoning and a drizzle of olive oil. Mix and place on a baking tray. Cook for ten minutes on each side (check regularly)
  • Meantime, make the sauce by adding a teaspoon of olive oil to a pan. Gently squash one buffalo tomato into the pan and season. Using a potato masher/folk gently mash the tomato on a low heat. Once warmed through, take off the heat
  • For the gremolata finely chop 45g of parsley with 1/2 cloves of garlic and one teaspoon of grated lemon zest. Mix together
  • Slice the second buffalo tomato into rounds and do the same with the mozarella
  • Start the stack with a buffalo tomato slice, followed by one spoonful of sauce. Then add the mozzarella followed by the aubergine. Repeat.
  • To serve, spoon the gremolata around the stack

Eggplant Stacks with GremolataYesterday I arrived in Madrid. I’ll be in the city for a month for my day job. Living out of a suitcase will make cooking tricky and so for the next four weeks, I’ll be posting pictures from Madrid exploring colour, landscape and the atmosphere of this captivating city.


About these ads