Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Tomatoes and aubergines
Tomato sauce
Assemble
Bake
Utensils
One ovenproof dish (holding approx. 2 l), greased
How it's done
Tomatoes and aubergines
Place the tomatoes, garlic and aubergines onto two baking trays lined with baking paper, brush with oil, season.
Bake
Approx. 45 mins. in an oven preheated to 180 °C (convection). Remove.
Tomato sauce
Set aside 6 tomato halves, squeeze the garlic out of its skin and puree with the remaining tomatoes and the oil until smooth.
Assemble
Spread ½ of the tomato sauce in the prepared dish, spread ½ of the aubergines, mozzarella and mascarpone on top and sprinkle ½ of the parmesan on top of that. Repeat the process. Top with the reserved cherry tomatoes.
Bake
Approx. 20 mins. in an oven preheated to 180 °C (convection). Remove from the oven, garnish with basil.
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