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Ingredients
- 2 med aubergines
- 100 ml extra virgin olive oil thyme pesto mozarella cheese thinly sliced black pepper
Directions
- Preheat the oven to 200 degrees C/400 degrees F/gas mark 6.
- Slice the aubergines about 1cm thick in rounds or possibly lengthways.
- Brush a baking sheet with a little extra virgin olive oil and arrange the slices on it in one layer.
- Brush generously with extra virgin olive oil sprinkle with a little thyme though it should be fresh rather than dry and then with some salt and coarsely grnd pepper.
- Bake till tender about 15-20 min.
- Lather ready made pesto sauce over the baked aubergines with or possibly without the thyme and cover with thin slices of Mozzarella cheese.
- Season with pepper and a trickle of extra virgin olive oil and then grill till the cheese just melts but no longer lest it toughens.
- Serves 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 370g | |
| Recipe makes 2 servings | |
| Calories 89 | |
| Calories from Fat 6 | 7% |
| Total Fat 0.7g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 853mg | 24% |
| Total Carbs 21.15g | 6% |
| Dietary Fiber 12.6g | 42% |
| Sugars 8.72g | 6% |
| Protein 3.75g | 6% |
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