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Ingredientes
- 450 gm aubergines (2 medium ones)
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. sunflower oil
- 2 clv garlic peeled and crushed
- 1 tsp dry marjoram
- 1/2 tsp dry thyme
- 1 x salt and freshly grnd black pepper
- 115 gm buffalo mozzarella cut into 15mm dice
- 225 gm tomatoes thinly sliced
Direcciones
- Preheat the oven to 200C/400F/gas 6.
- Cut the aubergines into round slices about 5mm thick.
- Mix the remaining ingredients in a bowl.
- Dip the slices of aubergine in the bowl one at a time to coat them lightly and arrange them closely in a single layer in a large roasting pan.
- If you can't fit them all in cook them in 2 batches.
- Bake for 10 min.
- Take the aubergines out of the oven and lower the oven setting to 190C/375F/gas.
- Top each aubergine slice with a slice of tomato and 34 Mozzarella pcs.
- Return to the oven and bake for 15 more min.
- Take them out of the oven and immediately transfer them to a flat platter to prevent them absorbing any more oil.
- Can be served warm or possibly at room temperature with a salad and some interesting bread such as ciabatta or possibly French baguette.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 4 servings | |
| Calories 124 | |
| Calories from Fat 92 | 74% |
| Total Fat 10.45g | 13% |
| Saturated Fat 1.33g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 340mg | 10% |
| Total Carbs 7.8g | 2% |
| Dietary Fiber 3.8g | 13% |
| Sugars 3.51g | 2% |
| Protein 1.48g | 2% |
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