Aubergine boats with Mutti Peeled Tomatoes, crunchy bread and mozzarella: an easy baked recipe packed with delicious Mediterranean flavors.
4 people
1
Wash and cut the aubergines lengthwise.
2
Blanch them in lightly salted boiling water for 7-8 minutes, then drain well.
3
Make a cross-shaped cut inside with a sharp knife.
4
Arrange them on a baking tray.
5
Coarsely chop the Mutti peeled tomatoes, strain them through a sieve and set the juice aside, together with the juice left in the tin after opening.
6
Season with two tablespoons of oil, a pinch of salt and the oregano.
7
Put the tomato sauce in the pan with a drizzle of oil and the sliced garlic.
8
Place the aubergines on top, sprinkle with the seasoned peeled tomatoes and bread cubes and bake at 180°C for 10 minutes.
9
Add the chopped mozzarella cheese and bake for a further 10 minutes.
10
Sprinkle with a julienne of fresh basil and serve.
These aubergine boats with tomatoes turn simple Mediterranean ingredients into a flavorful oven-baked dish. Tender aubergines are topped with Mutti Peeled Tomatoes, oregano and crunchy bread cubes, then finished with creamy mozzarella. Garlic, extra virgin olive oil and fresh basil complete this colorful baked aubergine recipe, bringing together classic Italian flavors and contrasting textures in every bite.
For delicious aubergine boats, blanch the aubergines first to soften their flesh, then drain them thoroughly before baking. Straining and seasoning the Mutti Peeled Tomatoes helps control excess moisture while keeping their rich tomato flavor. Add the bread cubes before baking so they become crisp and golden, then add the mozzarella for the final minutes in the oven. Finish your aubergines with tomatoes and mozzarella with fresh basil just before serving for an aromatic touch and extra freshness.
