What you'll need: 2 medium sized aubergines, sliced into semi-circles 2 tbsp olive oil 2 x 400g can of chopped tomatoes 70g of pitted black olives 2 crushed garlic cloves Small bunch of basil, torn (saving a few leaves for garnish) 2 ciabatta rolls, torn into chunks 150g mozzarella ball,
What you'll need:
- 2 medium sized aubergines, sliced into semi-circles
- 2 tbsp olive oil
- 2 x 400g can of chopped tomatoes
- 70g of pitted black olives
- 2 crushed garlic cloves
- Small bunch of basil, torn (saving a few leaves for garnish)
- 2 ciabatta rolls, torn into chunks
- 150g mozzarella ball, torn into chunks
Time: 50 minutes
First of all, pre-heat your oven to 200C. Take a decent sized roasting tin, and toss the aubergines in with the olive oil and plenty of seasoning. Stick it in the oven for 15 minutes, then stir in the garlic, the tomatoes and the torn basil leaves. Cook in the oven for a further 10 minutes.
Remove from the oven again, and toss the chunks of ciabatta over the top, following by the pieces of torn mozzarella. Season well, and add another glug of olive oil if you want to, then cook in the oven for another 25 minutes or so. Serve hot, and dressed with some whole basil leaves.
A delicious Italian aubergine bake and a good Nero d'Avola would surely make an interesting pairing. Aubergine dishes marry up with this kind of wine more or less perfectly! Crack open a bottle of the Roots Nero d'Avola 2016 while devouring this dish for a winning match!
There you have it -- an easy recipe for Italian Aubergine Bake!
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