Barbera Roasted Aubergines

55

Minutes

4

Servings

INGREDIENTS 

  • 2 large aubergines
  • 2 tbsp. olive oil
  • 1 jar Sacla’ Barbera Sauce with Rich Barbera Red Wine
  • 50g grated Mozzarella
  • Cooked brown rice to serve
  • Basil, chives, parsley or other soft herbs to serve

INSTRUCTIONS 

  1. Heat the oven to 200°C/180°C fan. Halve the aubergines lengthways and score a crisscross pattern into the cut sides of each half, making sure you don’t pierce the skin. Put them in a roasting tin cut-side up. Drizzle with the oil and season with salt. Roast for 25 mins.
  2. Pour the Barbera Sauce over the aubergines, allowing it to fall into the roasting tin too, then scatter over the Mozzarella. Bake for another 10-12 mins, or until the aubergines are very tender and the cheese is bubbling. 
  3. Chop some herbs and stir them through the brown rice. Serve the aubergines on top with a few extra basil leaves scattered over.