This traditional Italian recipe, featuring all the Mediterranean Summer flavours in one, can be plant-based and delicious at the same time. That’s Amore!
Ingredients
- 1 large Aubergine
- 1 cup Tomato sauce
- 1 Mozzarella cheese or Vegan cheese
- 3 slices Old bread
- ½ cup Cornflour
- 2 tsp Herbs (oregano, basil, thyme)
- 1 tbsp Vegetable oil
- Salt and pepper
HOW TO MAKE STUFFED AUBERGINE PATTIES
- Cut the aubergines in round slices about 1 cm thick, place them on a plate with a sprinkle of salt and cook in the microwave for 3 min at maximum heat. Or alternatively, place the slice in a colander, add salt, cover, and apply weight on top for 2 hours. This process will help take out the bitter juice from aubergines.
- Crumble the bread in a mixer, in a cup aside whisk the cornflour with water until it becomes a smooth mix.
- Rinse the aubergines, spread on each slice a spoon of tomato sauce, some herbs and place a piece of mozzarella on half of the slices.
- Make a mini aubergine-sandwich pairing up the slices, each one should be filled with a piece of mozzarella.
- Dip each aubergine-sandwich in the cornflour mix, then pass them into the crumbled bread and place them in a baking tray.
- Add some oil and cook in the oven at 200ºC for 25-30 minutes.
If you enjoyed this recipe then, check out more of our Live Well recipes . Also have a look at our friends at Made In Hackney for even more inspiration.
CLYO PARECCHINI, LIVE WELL COORDINATOR
Clyo heads up Wen’s Live Well cooking and food growing courses in the London Borough of Tower Hamlets. Classes explore in a practical way how diet and lifestyles has an impact on the planet. Attendees learn and try new plant based recipes, spend time in the community garden and enjoy a delicious lunch.
