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Tomato and Mozzarella Aubergines
Cook Time
40 Minutes
Ingredients
8
Servings
2
Tomato and Mozzarella Aubergines
Ingredients
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4 tablespoons olive oil
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1 aubergine, halved lengthways
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Salt and pepper
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4 teaspoon pesto sauce
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100 gram (4 ounce) mozzarella, sliced
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1 beef tomato, sliced
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1 teaspoon Herbes de Provence
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2 tablespoons fresh Parmesan cheese, grated
Key Products
Instructions
- 1 Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
- 2 Heat 3 tbs oil in a large frying pan and fry aubergines gently for 5-6 minutes until softened. Transfer to a baking sheet, cut side uppermost. Season.
- 3 Spread 2 tsp of pesto over each half. Layer mozzarella and tomato alternately over the aubergine. Season. Drizzle over a little olive oil.
- 4 Sprinkle with Herbes de Provence and then Parmesan. Bake for 30-35 minutes.
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