Gluten Free · Main Meals · Recipes · Side dishes · Starters

Vege & Mozzarella Stack with Tomato Ragu


Vege & Mozzarella Stack with Tomato Ragu

This is a great starter or main, if you bulk it up with a side salad or other veges. I had it for dinner with grilled asparagus. As my friend S would say ‘yumtown’. It is an easy recipe that would delight any vego, if you want to serve it to a vegan just skip the cheese.

Equipment required

1 medium deep base saucepan
1 large non stick tray
Hand blender with chopping attachment
Mandolin, I don’t have one, but if I did I would use it!

Shopping list for 2 people

1 large aubergine
1 large courgette
200g of fresh mozzarella
1 handful of fresh basil
2 cloves of garlic
3 tbsp of olive oil
Squeeze of lemon juice

Tomato Ragu

1 can chopped tomatoes
1 small onion
1 small chilli, de-seeded if you like it mild
1/2 vege stock cube
Sprinkle dried oregano
1/2 teaspoon of brown sugar
Squeeze of lemon juice

Method to the madness

Preheat the oven to 200 degrees

Slice the aubergine, courgette and mozzarella into thin slices, length ways, they should be about 5 mm in thickness, then slice them in half through the middle

Put the oil, lemon juice, basil leaves, garlic and seasoning in the chopper and blend for about 10-15 seconds, until the garlic is thoroughly chopped

Place a piece of aubergine on the tray, then brush with the basil oil, put a slice of courgette then a slice of mozzarella. Repeat this process, then finish with an aubergine slice brushed with basil oil

If your stacks are wobbly, soak toothpicks in water and use 2 to stabilise the stacks

Dice the onion and chilli, soften over a medium – low heat, add the rest of the ingredients for the ragu and leave to simmer, stirring occasionally

Put the stacks in the oven, they should take between 25-30 mins

Once the stacks are ready turn off the heat on the saucepan, serve the sauce over the top of the stacks or on the side. ENJOY!


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