Succulent baked aubergines loaded with rich basil pesto, vine ripened plump and sweet tomatoes, accompanied by creamy stringy mozzarella roasted until charred and caramelised.
Serves 4 / Prep 15 mins / Cook 35 mins
2 tbsp. olive oil
4.4 oz. (125g) mozzarella, sliced
4 medium tomatoes, sliced
2 tbsp. green pesto
Preheat the oven to 400°F (200°C).
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 minutes.
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.
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