| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Food networ, Food7 |
1 |
servings |
INGREDIENTS
| 1 |
|
Aubergine; cut into 8 slices |
| 4 |
|
Beef tomatoes |
| 1 |
|
250 gram pac buffalo mozzarella |
| 2 |
tb |
Olive oil |
|
|
Ready made pesto |
|
|
Sea salt and pepper |
INSTRUCTIONS
Preheat the oven to 190°C/375°F/gas mark 5.
Place the aubergine slices on a preheated griddle or under a hot
grill and cook until browned on both sides.
Place 4 of the aubergine slices on a lightly oiled baking sheet, top
each with alternative slices of tomato and the remaining aubergine
slices. Sprinkle each layer with salt and pepper.
Skewer the stacks through the centre with a cocktail or satay stick
to hold them together. Place in the oven and cook for 10 mintues.
To serve, transfer the stack onto individual serving plates, carefully
remove the stabalising sticks. Drizzle with a little olive oil and
top with a generous spoonful of pesto. Garnish with basil sprigs and
serve warm or at room temperature.
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