Categories: July

Ingredients

• 4 plum tomatoes
• 4 tbsp extra-virgin olive oil
• 1 large aubergine
• small handful of fresh basil leaves
• 1 tbsp lemon juice
• 2 balls buffalo mozzarella, drained

Directions

1. Preheat the oven to 200˚C/fan 180˚C/gas 6. Cut the plum tomatoes in half lengthways, and remove and discard the seeds. Put in a roasting tin, season with salt and pepper and drizzle with half the olive oil. Cook for 15 minutes.

2. Preheat the grill to high. Slice the aubergine into 1cm discs, and grill on both sides. Toss with basil, the remaining olive oil, lemon juice and baked tomatoes. Season and place on plates with the whole mozzarella balls on the side.

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