Makes a delicious light lunch when added to a salad.
Aubergine, mozzarella and tomato stacks
Ingredients
- 1 large aubergine, sliced into medium rounds
- 45ml (3 tbsp) olive oil
- salt and freshly ground black pepper, to taste
- 2 large mozzarella balls, sliced into medium rounds
- 4 large tomatoes, sliced into medium rounds
- fresh lime wedges, to serve
- fresh mint, to serve
Instructions
1
Preheat the oven to 220°C. Place the aubergine slices on a baking tray. Drizzle with 30ml (2 tbsp) of olive oil and season well.
2
Bake until the aubergines are soft and cooked through, about 20 minutes. Remove from the oven and set aside to cool.
3
To arrange, stack one aubergine round, seasoned well, followed by a round of cheese, seasoning, another aubergine, a tomato slice and a final cheese layer.
4
Drizzle with the remaining olive oil and serve with lime wedges and mint.
