Tomato and Mozzarella Aubergines

Tomato and Mozzarella Aubergines

Tomato and Mozzarella Aubergines

Cook Time
40 Minutes
Ingredients
8
Servings
2
Tomato and Mozzarella Aubergines
Ingredients
  • 4 tablespoons olive oil

  • 1 aubergine, halved lengthways

  • Salt and pepper

  • 4 teaspoon pesto sauce

  • 100 gram (4 ounce) mozzarella, sliced

  • 1 beef tomato, sliced

  • 1 teaspoon Herbes de Provence

  • 2 tablespoons fresh Parmesan cheese, grated

Key Products
Herbes de Provence

Product Information

£ 2.00/unit,11g

Instructions

  • 1 Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
  • 2 Heat 3 tbs oil in a large frying pan and fry aubergines gently for 5-6 minutes until softened. Transfer to a baking sheet, cut side uppermost. Season.
  • 3 Spread 2 tsp of pesto over each half. Layer mozzarella and tomato alternately over the aubergine. Season. Drizzle over a little olive oil.
  • 4 Sprinkle with Herbes de Provence and then Parmesan. Bake for 30-35 minutes.

Nutritional Information

Typical Values Amount