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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.