Eggplant & mozzarella stacksby Ray McVinnie | Cuisine issue #151
Panfry slices of flour-dusted eggplant in hot olive oil until browned and tender (or simply brush with oil then bake in a hot oven). Remove from the pan and make 3-slice stacks of eggplant, sandwiched with mozzarella, finely diced preserved lemon, rocket leaves, fresh marjoram or oregano leaves, thinly sliced, deseeded mild red chillies and finely chopped garlic. Top with well-seasoned chopped tomatoes mixed with a dribble of extra virgin olive oil, finely chopped, deseeded, mild red chillies and grated parmesan then place in the oven until the cheeses have melted. Serve as a first course or with panfried Italian sausages and steamed rice for a main.
More Quick Smart recipe ideas from issue 151 by Ray McVinnie featuring haloumi, chillies, fennel & asian greens
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