Читать книгу Enjoy: New veg with dash - Nadine Abensur - Страница 28

I think these became a bit of a cliché for a while but that doesn’t stop them being very good to eat and to look at. You can sandwich the slices of aubergine with all manner of things – houmous, pesto, grilled and peeled red peppers. Anything Mediterranean, Moorish or Middle Eastern works well.

SERVES 6

1 aubergine (eggplant), long enough to slice into 12

2 large tomatoes, 1 thickly sliced, 1 roughly chopped

2–3 tablespoons olive oil

a dash of Tabasco sauce

6 thick slices of mozzarella cheese

3 tablespoons pesto

sea salt

a few small basil leaves, to garnish

Brush the aubergine (eggplant) and tomato slices with the olive oil and Tabasco and sprinkle with salt. Grill the aubergine (eggplant) over a medium heat for 5–6 minutes on each side. Add the tomatoes and grill for a minute on each side. Remove from the heat and make into stacks with a slice of mozzarella, a slice of tomato and ½ tablespoon of pesto between 2 slices of aubergine (eggplant). Return to the barbecue for a minute on each side, just so the mozzarella can melt. Meanwhile, quickly stir the chopped tomato on the hot plate of the barbecue, if you have one, then remove. Garnish the stacks with basil leaves and the chopped tomato and serve.