Ok, so introducing food slowly back into my diet probably doesn’t mean pour olive oil over an aubergine then melt half a block of mozzarella on top, but The Meat Eater was proud of the aubergine he’d grown and had requested it for dinner, so how could I resist? You must make this, it’s so quick and simple and totally gorgeous.
Ingredients
1 aubergine
1 block of mozzarella, sliced
2 tomatoes, sliced
olive oil
salt and pepper
basil leaves
Method
Cut the aubergine in half lengthways
Score the flesh and drizzle over some olive oil
Bake in the oven for 25 minutes at 200c
Layer on the tomatoes and mozzarella, season and bake for another 5 minutes
Scatter over the basil leaves
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1 comment
I am definitely going to have a go at this, I too have an aubergine growing that I am particularly proud of!!