BAKED EGGPLANT WITH MOZZARELLA, TOMATO AND PESTO

WHAT YOU NEED:

• 2 aubergines

• 2 tbsp. olive oil

• 4.4 oz (125g) mozzarella, sliced

• 4 medium tomatoes, sliced

• 2 tbsp. green pesto

WHAT YOU NEED TO DO:

Preheat the oven to 400F (200C).

Make deep cuts in the aubergines without cutting right through. Place the aubergines on a tray covered with parchment paper and rub with the olive oil. Bake in the middle of the oven for about 35 min.

Meanwhile cut the mozzarella and tomatoes into slices. Remove the aubergines from the oven, let it cool slightly and insert a slice of mozzarella and tomato in each cut. Season with salt and pepper.

Lastly, drizzle with the pesto and cook in the oven for another 10 minutes until the mozzarella has melted.