Baked aubergine with tomatoes and mozzarella

Servings: 2
Total time: 40 minutes
Cooking time: 40 minutes

INGREDIENTS

• 1 aubergine
• 200 g cherry tomatoes
• 1 handful fresh basil leaves (to taste)
• 1 pinch salt (to taste)
• 1 pinch black pepper (to taste)
• 150 g fresh mozzarella (4 slices)
• 2 tbsp (30 ml) olive oil
• 1 large garlic clove, sliced
• 1 pinch chilli flakes (for garnish)

METHOD

1. Cut the aubergine in half lengthways and make shallow incisions in the flesh.
2. Sprinkle with salt, drizzle with 1 tbsp (15 ml) olive oil, and bake in a preheated oven at 170°C for 15–20 minutes, depending on the size of the aubergine.
3. Heat the remaining 1 tbsp (15 ml) olive oil in a pan. Add the sliced garlic and halved cherry tomatoes.
4. Season with salt, cover, and cook for about 15 minutes.
5. Add the fresh basil leaves to the pan, then use a spoon to crush the tomatoes into a thick, aromatic sauce.
6. Remove the aubergine from the oven. Use a spoon to create a shallow well in each half, then top with the tomato sauce and mozzarella slices.
7. Return to the oven and bake at 220°C for 5 minutes, or until the cheese is melted and bubbling.
8. Garnish with chilli flakes and fresh basil leaves before serving.