AUBERELLA
The combination of Aubergine, tomato and Mozzarella cheese forms a wonderful savoury comfort meal and this vegetarian bake can be ready in an hour. The US verson is called Eggplantomarella. Aubergines are called eggplants in America because they used to be white and resemble large eggs.
Cost per student: £1.50 (€1.70)
Preparation time: 15 minutes: Cooking time: 55 minutes.
Ingredients (serves 3-4)
1 onion, peeled and chopped
6 tablespoons of olive oil
2 aubergines
2 teaspoons of mixed herbs
250g grated mozzarella cheese
2 x 400g-tins of chopped tomatoes
Salt and pepper
Equipment
Oven dish
Saucepan
Frying pan
Spatula
Sharp knife
Chopping board
Wooden spoon
1. Heat oven to 190°C/375°F
2. Add 3 tablespoons of oil to a saucepan, heat for 1 minute and add the onion on medium-hot for 5 minutes, stirring occasionally.
3. Add tomatoes and mixed herbs, stir, reduce heat to medium and leave to cook for 20 minutes.
4. Meanwhile, cut the aubergines into ½ cm slices and sprinkle salt and pepper on each side.
5. Add 3 tablespoons of oil to a frying pan, heat for 1 minute and add seasoned aubergine slices. Cook for 2 minutes on medium-hot then flip over slices and cook for a further 2 minutes. This may need to be done in batches.
6. Cover the bottom of the oven dish with the tomato mixture and add a layer of aubergine slices and some mozzarella. Add more tomato and another layer of aubergine and more mozzarella. Repeat until all the ingredients are used up, making sure the mozzarella is the top layer.
7. Twist pepper to the count of six and bake in the oven for 30 minutes so the top comes out lambent and bubbling.