ONE Pre-heat the oven to 180C (fan) TWO Per person, simply slice an aubergine in two length ways and drizzle with a couple tablespoons of olive oil THREE Put into the oven, skin side down, for 25-30 minutes FOUR In the meantime get your self a brew and slice a tomato.FIVE Once you take out the aubergines, layer the sliced tomatoes on top along with some roughly torn up buffalo mozzarella SIX Bake for a further 5 minutes SEVEN When it comes out the oven scatter with torn basil leaves.
You can make this go further by serving half an aubergine each but with either a rocket salad on the side or perhaps couscous. Is also nice with a simple dressing made from extra virgin olive oil, lemon juice, salt and pepper.
TIP! Quick word on aubergines, often you’re told to salt and leave them first, don’t worry! Most aubergines available in the shops aren’t bitter varieties so this is just not needed generally. There are times when its useful but this isn’t one of them.