Aubergine and Mozzarella Bites

Aubergine and Mozzarella Bites



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


Makes 10-12

It is important to buy an aubergine and two tomatoes that are approximately the same circumference when sliced.

  1. Slice the aubergine into 1cm (½") slices. Sprinkle with salt and set aside for half hour.

  2. Drain and dry the aubergine slices with kitchen paper and arrange on a greased baking tray.

  3. 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.

  4. Cook in the oven at 220°C (425°F/Gas mark 7) for 15 minutes. Cool for a minute before serving.

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Andy Roe

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