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Ingredients
- 1 x Aubergine, cut into 8 slices
- 4 x Beef tomatoes
- 1 x 250 gram pac buffalo mozzarella
- 2 Tbsp. Extra virgin olive oil Ready made pesto Sea salt and pepper
Directions
- Preheat the oven to 190 C/375 F/gas mark 5.
- Place the aubergine slices on a preheated griddle or possibly under a warm grill and cook till 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 possibly 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 extra virgin olive oil and top with a generous spoonful of pesto. Garnish with basil sprigs and serve hot or possibly at room temperature.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 397g | |
| Calories 328 | |
| Calories from Fat 245 | 75% |
| Total Fat 27.7g | 35% |
| Saturated Fat 3.84g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 854mg | 24% |
| Total Carbs 21.15g | 6% |
| Dietary Fiber 12.6g | 42% |
| Sugars 8.72g | 6% |
| Protein 3.75g | 6% |
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