Grilled Aubergine with Cheese & Black Olives | Bertolli
This is a simple but distinctive side dish that’s perfect with roast meats or grilled chops – or even crusty Italian bread. The crispy fried bacon, or pancetta, contrasts with velvety soft leeks...
Keywords
- Snack
- Starter
- Side
- Easy
- Cheese
- Vegetables
- Dinner
- Brunch
Ingredients
- 2 large aubergines
- 40 grams Bertolli buttery spread
- 85 grams fresh breadcrumbs (preferably made with Italian style bread such as ciabatta)
- 1 medium tomatillo finely chopped
- 25 grams pitted black olives finely chopped
- about 20 large fresh basil leaves roughly torn
- 115 grams grated mild italian cheese such as fontina or mozzarella
- salt
- black pepper
- fresh basil and salad leaves to garnish
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