A light and refreshing dinner. I served this with some ciabatta on the side to soak up all the juices. The key to this dish is plenty of olive oil.
Ingredients:
fresh basil (torn into pieces)
1 aubergine (sliced)
2 tomatoes (sliced)
1 ball mozzarella (sliced)
olive oil
juice of half a lemon
dried oregano
ground black pepper
drizzle of balsamic vinegar
- Preheat the oven to gas mark 5 / 190 degrees celsius
- Add the aubergines to an oven dish and cover in olive oil, lemon juice and black pepper. Place these in the oven for around 20 mins
- After the 20 mins turn over the aubergine slices and then add the tomato slices with more olive oil to the oven dish. Place in the oven for just another 5 mins
- After the 5 mins take the dish out of the oven
- Lay out the aubergine slices onto each plate. Place the tomato slices on top of the aubergines and then the mozzarella slices on top of the tomato slices
- Drizzle plenty of olive oil on top and then drizzle a small amount of balsamic vinegar on top
- Scatter the torn basil leaves over the dish and sprinkle with ground black pepper and dried oregano
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