Clover Butro Grilled Eggplant Bake
A delicious summer inspired midweek meal, a grilled eggplant bake takes a low-carb spin on the traditional classic. The flavours are top notch and perfect for sharing.
Time: 20 minutes
Recipe by: Monicia Horne
2-3 aubergines, sliced into thick rounds
2 cloves garlic, chopped
½ cup Clover Butro
Handful fresh parsley, chopped
1 ½ cup panko breadcrumbs, seasoned
½ cup parmesan cheese, grated
1 tin cherry or chopped tomatoes
1 tbsp balsamic vinegar
Salt and pepper to taste
1 tbsp brown sugar
Handful fresh basil, chopped
Buratta cheese/mozzarella balls for serving
Crust bread for serving
Preheat the oven to 180C.
Scoop the butro into a small bowl and add in the garlic and parsley. Season with salt and pepper and mix to combine. Spread the Butro mixture over the aubergine rounds and griddle the eggplants until cooked.
Add a tablespoon of Butro to a saucepan and add in the breadcrumbs. Cook until toasted, transfer to a bowl to allow to cool slightly and mix together the parmesan and chopped parsley.
Mix the tinned tomatoes with the balsamic, salt, pepper, sugar and fresh basil.
Layer the aubergines, overlapping each other in an oven safe dish and pour over the tomato sauce. Top with burrata/mozzarella cheese and parmesan crumbs. Bake for 15-20 minutes and serve with crusty bread.
Chefs Tip: Its so smooth, even when making a sandwich it wont break your bread.