Roasted Aubergine with Spicy Croatian Sauce
from the kitchen of Sharmagne Leland-St.John
2 medium sized eggplants
Olive oil
Pink salt and freshly ground black pepper, to taste
Mozzarella, chopped
Podtavka Ajvar hot sauce
Pesto, prepared
Parmigiano Reggiano grated
Fresh basil leaves
Preheat the oven to 450°F
Line a baking pan with parchment paper.
Rinse the eggplants, pat dry and place in the prepared baking pan. Drizzle with the olive oil, rolling to coat all over.
Roast for 25 minutes.
Prepare the toppings while the eggplants cook.
Remove the eggplants from the oven. Lift the parchment paper with the eggplants still on it.
On a cutting board, carefully butterfly the eggplants.
Salt and pepper them to taste, then add the chopped mozzarella. On top of this spread a generous amount of the hot sauce. Next put 3 dabs of the pesto in a row on top of the sauce. Cover this layer with the grated Parmesan. End with a few whole basil leaves atop the grated cheese.
Place on plates and drizzle any liquid from the parchment paper onto the eggplants.
Serve immediately!
Be careful they are still hot!
EDITOR’S NOTE:
Podravka Avjar is a sauce made from carefully selected peppers and eggplants with an authentic taste of traditional cuisine.
You can purchase ready made pesto or use our recipe
http://quillandparchment.com/archives/Oct2017/fres.html
You may also cook these in a toaster oven!
Preparing
Finished
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