aubergine melts
How to make aubergine melts recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
2 aubergines, halved lengthways
4 tablespoons olive oil
4 tomatoes, sliced
200 g (7 oz) mozzarella cheese, sliced
a small handful of basil leaves
2 tablespoons toasted pine nuts
pepper
crisp green salad, to serve
Method:
Place the aubergine halves on a baking sheet, drizzle with the olive oil and bake in a preheated oven, 200°C (400°F), Gas Mark 6 for 20 minutes until softened.
Remove the aubergine from the oven, arrange the slices of tomato and mozzarella on top and bake for a further 5 minutes, until the cheese has melted.
Scatter with basil leaves and pine nuts, season with pepper and serve with a crisp green salad.
For aubergine & goats’ cheese pasta, cook 400 g (13 oz) pasta shapes of your choice in a saucepan of boiling water according to the pack instructions, until ‘al dente’. Meanwhile, heat 1 tablespoon olive oil in a frying pan and fry 1 chopped onion and 2 sliced garlic cloves for 3–4 minutes.
Add 1 chopped aubergine and cook for a further 4–5 minutes. Pour in a 400 g (13 oz) can chopped tomatoes and simmer for 3–4 minutes.
Drain the pasta and stir into the sauce with 100 g (3½ oz) crumbled goats’ cheese and a small handful of torn basil leaves and mix well. Total cooking time 20 minutes.
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