Baked Eggplant (Aubergine)
Prep time
Cook time
Total time
Author: Veronica Lavenia (from The Vegetarian Italian Kitchen)
Cuisine: Vegetarian
Serves: 4-6
Ingredients
- 3 spring onions (scallions)
- 4 eggplants (aubergines)
- Extra virgin olive oil, to taste
- 100g breadcrumbs to taste
- 100g pecorino cheese, grated, to taste
- A handful of sun-dried tomatoes
Instructions
- Wash and dry the spring onions, cut into thin slices and set aside.
- Peel the eggplants and let them soak in salted water 20 minutes.
- Mix the breadcrumbs and pecorino cheese together in a bowl.
- Cut the eggplants into thick slices and dip them first in oil, then in the breadcrumb and pecorino cheese mixture.
- Oil a baking dish and arrange the eggplant in layers, overlapping with the diced spring onions.
- Cover with a handful of sun-dried tomatoes.
- Bake at 180C/350F/Gas mark 4 for 30 minutes.
Notes
1. Pecorino cheese isn't vegetarian, so I used a vegetarian Parmesan-style cheese (available from Tesco or Sainsbury's).
2. I didn't peel the aubergines (does anyone peel aubergines?)
2. I didn't peel the aubergines (does anyone peel aubergines?)
Recipe by Planet Veggie at https://www.planetveggie.co.uk/giveaway-review-vegetarian-italian-kitchen-veronica-lavenia/