toodle.

Aubergine and Mozzarella Stacks

Layered chargrilled aubergine and buffalo mozzarella stacks served with a fresh puréed tomato, chilli, and basil sauce.

VegetarianItalianCheeseGluten FreeAubergine
Estimated Nutrition
Calories
410.7
kcal / serving
1642.8 kcal total
Carbs
12.8g
per serving
51.2 g total
Fat
30.1g
per serving
120.5 g total
Protein
22.1g
per serving
88.4 g total
Cook Time
28
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
pinch
Sugar
Dairy
440
g
Buffalo Mozzarella
4 balls about 110g each
Fruits
1
piece
Lemon
grated zest only
NutsSeeds
1
mugful
Flat leaf Parsley
fresh
3
clove
Garlic
finely chopped
1
tsp
Rosemary
chopped fresh
1
pinch
Salt
1
pinch
Black Pepper
freshly ground
1
clove
Garlic
finely chopped for sauce
2
tbsp
Basil
chopped fresh
OilsFats
2
tbsp
Olive Oil
for brushing
1
tbsp
Olive Oil
for the sauce
Vegetables
2
piece
Aubergine
sliced 1cm thick
1
piece
Shallot
finely chopped
1
piece
Red Chilli
deseeded and chopped
8
piece
Plum Tomatoes
skinned and chopped

Method

1
2
3
4
5
6
7
8
9
10
11