Episode Notes for the Share Your Secrets Podcast Season 3, including useful links to resources.
This website uses cookies. By continuing to browse the website, you are agreeing to our use of cookies as detailed in our privacy policy.
Serves |
4-6 |
Prep time |
15 minutes |
Cook time |
45 minutes |
This classic recipe is delicious served with garlic bread and salad.
3 | large aubergines, sliced into 1cm thick rounds |
2x 400g | tinned chopped tomatoes |
1 | brown onion, diced |
2 | garlic cloves, finely diced |
1 tsp | dried oregano |
1-2 tbsps | red wine vinegar |
50g | vegetarian parmesan-style cheese, finely grated |
70g | vegetarian mozzarella cheese, torn into small pieces |
1 tbsp | olive oil |
fresh basil, handful (optional) | |
salt and pepper to taste |
Check the label of the cheese you use to make sure it is suitable for vegetarians – authentic Parmesan cheese (and some mozzarella cheeses) aren’t vegetarian because they contain animal rennet. Instead, look out for ‘parmesan-style cheese’ or ‘Italian-style hard cheese’.
This website uses cookies. By continuing to browse the website, you are agreeing to our use of cookies as detailed in our privacy policy.