This easy peasy veggie main course combines the rich savoury flavour of aubergine with fresh tomatoes, creamy mozzarella and fragrant basil. Just like a pizza with less of the fat!
- 2 medium aubergines
- 4 medium tomatoes
- 150g mozzarella in water, drained
- Salt and pepper
- 1/2 tsp. dried oregano
- 10-12 fresh basil leaves
- 2 tbsp. extra-virgin olive oil
Have the aubergines lengthways. Arrange cut side up on a baking tray and sprinkle with oil, oregano and salt and pepper. Bake in a 180C oven for 20-25 minutes until softened.
Meanwhile, thinly slice the tomatoes and mozzarella. Arrange the tomatoes on each aubergine half and top with the mozzarella. Sprinkle with extra salt and pepper and bake for another 5 minutes until the tomatoes are softened and the cheese melted. Sprinkle with basil to serve.