Roasted Eggplant With Vegetables - Vegan

 

Roasted Aubergines (Eggplant) 

With Mozzarella & Olive Dressing

Make the most of seasonal aubergines in a veggie dish that is heavy on the Med.-vibes.  Swap out the cheese for a handful of roasted nuts, or go the other way and mix anchovies in the dressing for added umami.

Ingredients:

2 large aubergines, halved lengthwise

5 tablespoons olive oil

2 tablespoons green or black olives

2 tablespoons (25g pkg.) coriander or any soft herb, leaves picked. 

1 small clove garlic, finely chopped

1 small red chili pepper deseeded and finely chopped ( or 1/2 teaspoon     

    chili flakes)

2 thick slices sourdough bread (or white bread, crusts removed)

4 ounce ball (125 g) fresh mozzarella cheese, drained and patted dry

Lime or lemon juice, or vinegar to serve, optional

Directions:

Preheat oven to 375*F.  Score a criss-ross pattern in the cut sides of the Aubergines.  Put in a roasting pan in a single layer, brush with 2 tablespoons of olive oil and season: roast for 25 minutes. 

Meanwhile finely chop the olives and half of the coriander leaves.  Put in a bowl with the garlic and chili.  Stir in 2 tablespoons olive oil, season and set aside.  Tear the bread in one-inch pieces.  Put on baking sheet and drizzle with remaining 1 tablespoon olive oil.  Spread out evenly.

Turn the aubergine so they are cut-side down and return to the oven for 10 minutes, adding the tray of bread to the top shelf till they are golden and the aubergine are tender.  

Divide the aubergine between two plates cut side up, spoon over most of the dressing, then tear over the mozzarella.  Scatter the croutons on top, spoon over the dressing, and sprinkle over the remaining coriander leaves.  Then squeeze over the lime or lemon juice, with a little vinegar if liked.