Warm Caprese Salad with Roasted Aubergines

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