Roasted aubergines with lemon breadcrumbs recipe
Bring a taste of Mediterranean vegetarian cooking home with aubergines stuffed with a garlicky tomato sauce, lemon breadcrumbs, topped with mozzarella
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Cooking tools:
- Microplane
- Baking sheet
- Skillet
- Nonstick skillet
- Chef's knife
- Cutting board
- Oven
- Stove
- Spoon
- Spatula
- Measuring spoon
- Plate
Ingredients
- 4 large aubergines, halved lengthways
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 2 x 400g cans chopped tomatoes
- Small bunch fresh basil, roughly chopped, plus extra to garnish
- 100g fresh breadcrumbs
- Finely grated zest 1 lemon and juice ½
- 125g mozzarella, sliced
- Mixed salad leaves
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