Roasted aubergines with mozzarella & olive dressing

Name: Roasted aubergines with mozzarella & olive dressing
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Ingredients: 2 large aubergines, halved lengthways; 5 tbsp olive oil; 40 g pitted green olives (or any green or black olives); 25 g pack coriander (or any soft herb), leaves picked; 1 clove/s garlic, finely chopped; 1 red chilli, deseeded and finely chopped (or ½ tsp chilli flakes); 2 slice/s (about 100g) sourdough (or other white bread), crusts removed; 125 g ball mozzarella, drained and patted dry; Lime or lemon juice, or vinegar, to serve (optional)

Make the most of seasonal aubergines in a veggie dish that’s heavy on the Med vibes. Swap out the cheese for a handful of toasted chopped nuts to make it vegan or go the other way and mix finely chopped anchovies into the dressing for added umami.

4 out of 5 stars(1) Rate this recipe

Vegetarian

Serves2
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 large aubergines, halved lengthways
5 tbsp olive oil
40g pitted green olives (or any green or black olives)
25g pack coriander (or any soft herb), leaves picked
1 clove/s garlic, finely chopped
1 red chilli, deseeded and finely chopped (or ½ tsp chilli flakes)
2 slice/s (about 100g) sourdough (or other white bread), crusts removed
125g ball mozzarella, drained and patted dry
Lime or lemon juice, or vinegar, to serve (optional)

Preheat the oven to 190°C, gas mark 5. Score a criss-cross pattern in the cut sides of the aubergines. Put in a roasting tin in a single layer, brush with 2 tbsp olive oil and season; roast for 25 minutes.
Meanwhile, finely chop the olives and ½ the coriander leaves. Put in a bowl with the garlic and chilli. Stir in 2 tbsp olive oil, season and set aside. Tear the bread into 1-2cm pieces. Put on a baking tray, drizzle over the remaining 1 tbsp olive oil, toss to coat, then spread out evenly.
Turn the aubergines so they are cut-side down and return to the oven for 10 minutes, adding the tray of bread to the top shelf of the oven, until it is golden and the aubergines are tender. Divide the aubergines, cut-side up, between plates, spoon over most of the dressing, then tear over the mozzarella. Scatter the croutons on top, then spoon over the remaining dressing and sprinkle over the remaining coriander leaves. Squeeze over lime or lemon juice or splash with a little vinegar, if liked.

Typical values per serving when made using specific products in recipe