Aubergine Marinara Flatbread

Ingredients for Aubergine Marinara Flatbread

• 60ml (about) olive oil, divided

• 6 1/3- to 1/2-inch-thick aubergine rounds (3 to 4 inches in diameter

• from 1 large)

• 1 loaf ciabatta or pain rustique, cut horizontally in half, trimmed to 9-inch length

• 300ml purchased fresh marinara sauce

• 60g soft fresh goat cheese

• 1/3 cup chopped fresh basil plus 6 whole leaves (for garnish)

• 120g coarsely grated mozzarella cheese (about 110g )

Preheat oven to 204°C. Heat 2 tablespoons oil in large skillet over medium-high heat. Sprinkle aubergine with salt and pepper. Place in skillet. Cover. Cook until tender, turning, 10 minutes. Transfer to plate. Brush cut side of bottom half of bread with rest of oil. Cook in skillet, cut side down, until golden, 1 minute.

Place bread, cut side up, on baking sheet. Spread with 180ml sauce. Crumble goat cheese over; sprinkle with chopped basil. Top with aubergine. Mound mozzarella on aubergine; spoon remaining sauce over.

Bake bread until topping is hot and crust is crisp, about 12 minutes. Cut into 6 pieces. Garnish with basil leaves

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.