Medaglioni di Melanzane

Name: Medaglioni di Melanzane (Aubergine Medallions)
Cuisine: Italian
Ingredients: 125 g polpa di pomodoro or chunky passata; 125 g pecorino cheese, cut into thin slices; 85 g Parmesan, grated; 125 g polpa di pomodoro or chunky passata; 8 × 15 mm-thick round slices (from the middle section) of the aubergine; 60 g pesto; olive oil, for frying; salt and pepper; salt and pepper; 8 basil leaves

Aubergine Medallions

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“It is such a pleasure to be able to obtain so many different dishes from the aubergine. Its versatility is really rewarding, as is illustrated in this recipe, where slices of aubergine act magnificently as a base or ‘carrier’ for other ingredients.”

Ingredients

8 × 15 mm-thick round slices (from the middle section) of the aubergine
olive oil, for frying
60 g pesto</

Europe
Italy
Starter
Vegetarian
Gluten-free

Method

Preheat the oven to 200°C/Gas 6.

Fry the aubergine slices for 5 minutes on each side in a pan with a little olive oil. Spread a little pesto on each slice and top with some pecorino, tomato pulp and Parmesan, adding salt and pepper to taste.