Oven Roasted Aubergine with Mozzarella and Tomato sauce

Serves 4

• Ingredients:

  • 800g Aubergine

  • 800g Tin of Chopped Tomatoes

  • 40g Green Olives

  • 20g Garlic

  • 100g White Onion

  • 260g Mozzarella Cheese

  • 10g Rocket

  • 40g Basil

• Method:

  • Pre-heat the oven to 180°C. Cut the aubergine in half and using a knife lightly score the flesh in two directions. Sprinkle both with lots of salt and leave for around 15 minutes. After this time use kitchen paper to remove the excess salt and squeeze out any excess water from the aubergines. Set aside. 

  • For the tomato sauce, heat some olive oil in a pan and sweat on a medium-low heat the chopped onions and garlic. After five minutes add in the olives and cherry tomatoes cut into halves. Then add the chopped tomatoes, give everything a good stir and leave to simmer on a low heat. 

  • In a pan heat some olive oil and two halves as a time, sear the flesh of the aubergines until golden brown. 

  • Place them onto a baking tray then spoon a small amount of the tomato sauce over the aubergine flesh. Cover with thin slices of mozzarella then place in the oven for around 30 minutes. 

  • Stir some chopped basil into the tomato sauce and season with salt and pepper to taste. Sprinkle any leftover chopped basil over the golden brown mozzarella. Garnish with a few small sprigs of rocket and enjoy!