Aubergine Tricolore
From heathie_magoo 13 years ago
- 40 minutes to make
- Serves 4
This is another recipe from Yotam Ottolenghi's vegetarian cookbook. He says if you want traditional Italian, use basil instead of coriander (cilantro) - but it works really well!
Ingredients
- 3 medium aubergines shopping list
- olive oil shopping list
- 1 yellow pepper, diced into 1cm pieces shopping list
- 10 cherry tomatoes, quartered shopping list
- 1 tbsp red wine vinegar shopping list
- 30g capers, plus 1 tbsp of the caper brine shopping list
- 150g buffalo mozarella shopping list
- A handful of coriander (cilantro) leaves shopping list
- Black pepper shopping list
How to make it
- Preheat the oven to 190C. Cut the aubergines widthways into 1-2cm thick slices. Brush with olive oil, sprinkle with black pepper and bake for 25-30 minutes, or until golden brown.
- Mix together the yellow pepper, tomatoes, vinegar, capers and brine, and 2 tbsp olive oil. Leave to marinade whilst the aubergines cook.
- To serve, arrange the aubergine slices slightly overlapping. Top with chunks of mozarella, the yellow pepper salsa and chopped coriander.
- Enjoy, comment and rate!
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