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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.