Saturday, 6 May 2017

Pineapple and Eggplant and Cheese

Country Kitchen Tropical Tastes Cookbook, Golden Circle, Custom Book Company, Sydney  

Eggplant and Pineapple Supreme
4 large eggplants, sliced lengthways; salt; ¼ cup olive oil; 1 cup pasta sauce of choice; 1 clove garlic, crushed; 450g can Golden Circle Pineapple thins, drained and halved; basil laves; 1 cup grated mozzarella cheese; ½ cup parmesan cheese; ½ cup dry breadcrumbs
1. Place eggplant slices on a tray. Sprinkle with salt. Allow to stand for 30 minutes. Rinse well. Pat dry.
2. Arrange eggplant slices on a griller tray. Brush with olive oil. Grill until golden on both sides. Remove to a baking tray.
3. Spread each slice of eggplant with combined pasta sauce and garlic. Top with Golden Circle Pineapple halves and basil leaves.
4. Sprinkle with combined cheeses and breadcrumbs. Bake at 180°C for 15 to 20 minutes. Serve with crusty bread, hummus and salad.
Serves 4.

1 comment:

  1. I've never tried grilling eggplant; presumably it absorbs much less oil than the in-the-pan method.