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Aubergine with Mozzarella RECIPE

This recipe was contributed by Shirley Cline.

Shirley was a great inspiration when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risotto over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.

Ingredients

12 slices eggplant cut 3/8 inch thick (you can use the large or the long slender Japanese type) 
Salt
12 tomato slices
12 fresh basil leaves
12 thin slices mozzarella
1/4 cup extra virgin olive oil (or regular)
Freshly ground pepper

Method
  • Lightly sprinkle the aubergine slices with salt on both sides.
  • Place them between two plates and top with a weight.
  • Let aubergine drain for about an hour.
  • Salt the tomato slices and let them drain for 1 hour.
  • Pat the aubergine slices dry.
  • Cook them on a hot grill for a few minutes (or under the broiler) on each side or until tender.
  • Arrange them on a plate and place a tomato slice, mozzarella slice and basil leaf on each.
  • Drizzle with some oil, season with salt and pepper to serve.

Serves 6

Shirley Cline

Email Hub-UK : info@hub-uk.com