Recipes
Aubergine and Mozzarella Bites
Ingredients
1 aubergine
60 ml (4 tbsp) passata
125 g (4 oz) mozzarella, grated
2 British Beef Tomatoes, peeled and sliced
10-12 basil leaves
15 ml (1 tbsp) olive oil
60 ml (4 tbsp) passata
125 g (4 oz) mozzarella, grated
2 British Beef Tomatoes, peeled and sliced
10-12 basil leaves
15 ml (1 tbsp) olive oil
It is important to buy an aubergine and two tomatoes that are approximately the same circumference when sliced.
- Slice the aubergine into 1cm (½") slices. Sprinkle with salt and set aside for half hour.
- Drain and dry the aubergine slices with kitchen paper and arrange on a greased baking tray.
- Spread a teaspoonful of passata on each aubergine slice and top with mozzarella, tomato slices, seasoning and basil leaves. Drizzle a little oil over each basil leaf.
- Cook in the oven at 220°C (425°F/Gas mark 7) for 15 minutes. Cool for a minute before serving.
