Vegetable Recipes - Aubergine, Tomato and Mozzarella Mountains Recipe

Ingredients

Serve 4

• 1 aubergine, cut into 8 slices

• 2 tablespoons olive oil

• 2 beef tomatoes, skinned, then cut into 8 slices

• 250 g/8 oz buffalo mozzarella, cut into 8 slices

• 1 quantity Pesto

• salt and pepper

• mint sprigs, to garnish

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Method:

1. Arrange the aubergine slices on a preheated griddle or under a preheated hot grill and cook until browned on both sides.

2. Lightly oil a baking sheet. Place four of the aubergine slices on the baking sheet.

3. Put a tomato slice and a mozzarella slice on each one, then make a second layer of aubergine, tomato and mozzarella, sprinkling each layer with salt and pepper as you go.

4. Skewer with a cocktail stick through the centre to hold the stacks together. Place the stacks in a preheated oven, 190°C (375°F), Gas Mark 5, and cook for 10 minutes.

5. Transfer the stacks to individual serving plates and carefully remove the cocktail sticks. Drizzle with a little olive oil and top with a generous spoonful of pesto.

6. Garnish with mint sprigs, and serve warm or at room temperature.