Aubergines?

Was looking in the vegetable compartment and found 2 large aubergines waiting to be grilled and eaten… so I made out the following light and easy recipe!

Serves 4

• 2 large aubergines
• 1 scamorza affumicata (you can used mozzarella instead)
• 80gr anchovy fillets
• 1kg fresh tomatoes
• basil
• garlic
• peperoncino
• salt & pepper
• parmesan grated
• breadcrumbs

[caption id=”attachment_268" align=”alignright” width=”300" caption=”Aubergine & anchovy oven bake”]

[/caption]

Slice aubergines lengthwise about 1 cm wide. Grill them on a grill pan and keep aside. In the meantime boil some water and put in the tomatoes so that you can peel them off easily. When peeled chop into cubes. In a saucepan put some olive oil, peperoncino, and garlic. Fry for few minutes, add the tomatoes and leave cooking for 10 minutes letting an excess water absorb. Season with salt & pepper. Whilst the sauce is cooking take the aubergine slices and place a piece of scamorza cheese and an anchovy fillet on each slice then roll the aubergine and place in an greased ovenproof dish one next to each other. When the sauce is ready blend the tomatoes to a puree and pour over the aubergines. Sprinkle with parmesan and breadcrumbs and place in a pre-heated oven for around 20 minutes until browned. Serve with crusty bread!

[caption id=”attachment_269" align=”alignleft” width=”300" caption=”Aubergine & anchovy parcels”]

[/caption]