AUBERGINE AL FRESCO
prep time 20 min
Ingredients
- 175 g of Pulled Oats® Tomato
- 2 aubergines
- 150 g fresh spinach
- 3 garlic cloves
- 2 mozzarella balls (125 g each)
- 200 g cherry tomatoes
- handful fresh basil
- pinch of salt
- pinch of black pepper
- oil
Instructions
- Preheat oven to 200°C.
- Wash the aubergines and cut them lengthwise into slices of about one centimetre in thickness.
- Brush each side of the aubergines with oil and season with pepper and salt. Bake for about 15 minutes.
- Fry the spinach in oil with garlic. Add the Pulled Oats® and cook for 1-2 minutes. Slice the cherry tomatoes and mozzarella cheese. Take the aubergines from the oven and add the toppings. Bake for another 10-15 minutes, or until tender.
- Garnish the aubergines with basil, salt and a twist of black pepper.
Categories: American, Appetizer, Everyday food, Italian, Light food, Main Dish, Mediterranean, Pizzas, Salads, Snack, Snacks, Summer, Vegetarian, Wheat-free
In this recipe we used: Pulled Oats® Tomato 175 g
