Aubergine medallions

Aubergine medallions

Medaglioni di melanzane

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
8 x 15mm thick round slices of the aubergine
olive oil, for frying
60g pesto
125g pecorino cheese, cut into thin slices
125g polpa di pomodoro or chunky passata
85g parmesan, grated
salt
pepper
8 basil leaves

Method

  1. Preheat the oven to 200ºC.
  2. Fry the aubergine slices for 5 minutes on each side in a pan with a little olive oil. Spread a little pesto on each slice and top with some pecorino, tomato pulp and Parmesan, adding salt and pepper to taste. Bake in the preheated oven for 8–10 minutes until the cheese has melted and the Parmesan is golden. Serve with the fresh basil leaves as a starter.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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