Aubergine And Mozzarella Mountains Recipe

• 1 x Aubergine, cut into 8 slices
• 4 x Beef tomatoes
• 1 x 250 gram pac buffalo mozzarella
• 2 Tbsp. Extra virgin olive oil Ready made pesto Sea salt and pepper

1. Preheat the oven to 190 C/375 F/gas mark 5.
2. Place the aubergine slices on a preheated griddle or possibly under a warm grill and cook till browned on both sides.
3. Place 4 of the aubergine slices on a lightly oiled baking sheet, top each with alternative slices of tomato and the remaining aubergine slices.
4. Sprinkle each layer with salt and pepper.
5. Skewer the stacks through the centre with a cocktail or possibly satay stick to hold them together.
6. Place in the oven and cook for 10 mintues.
7. To serve, transfer the stack onto individual serving plates, carefully remove the stabalising sticks.
8. Drizzle with a little extra virgin olive oil and top with a generous spoonful of pesto.
9. Garnish with basil sprigs and serve hot or possibly at room temperature.

aubergine, tomatoes, gram pac buffalo, extra virgin olive oil

Taken from cookeatshare.com/recipes/aubergine-and-mozzarella-mountains-71362 (may not work)