Aubergine and Mozzarella Bomb
This a a delicious way to cook with aubergine. Combining aubergine with gooey, melting mozzarella makes the most delicious starter, side dish or with the addition of side dishes would be a great main meal. Be sure to slice the aubergine into even slices to ensure it cooks evenly.
Equipment
- 1 Chopping Board
- 1 Sharp Knife
- 1 large baking tray
- 1 Small Bowl
- 1 small ovenproof dish
Ingredients
- 1 large aubergine
- 2-3 tbsp olive oil
- 1 tsp garlic granules
- 1 tsp dried oregano
- 1 tsp smoked paprika
- salt and pepper
- 1 tsp red pesto
- few torn basil leaves
- 1 ball mozzarella drained
Instructions
- Preheat oven to 200C
- Slice the aubergine lengthways into 1/2cm strips
- Combine the olive oil, garlic powder, oregano, paprika, salt and pepper in a small bowl
- Place the aubergine slices on a large baking tray (lined with greaseproof paper) and brush both sides with the olive oil and spice mixture
- Place in the oven and bake for around 20 mins until the aubergine is soft and starting to colour
- Remove from the oven and allow to cook slightly
- Take a small bowl and layer the aubergine slices in a fan allowing the ends to overlap the rim of the dish. Make sure that there aren't any gaps
- Place the tsp of pesto in the base and top with the torn basil leaves. Pat the mozzarella ball completely dry with kitchen paper and sit that on top of the pesto and basil
- Fold the edges of the aubergine over the seal the mozzarella ball then tip upside down and place in a baking dish. Secure any loose slices of aubergine with a cocktail stick
- Drizzle with a little olive oil and bake for 20 minutes until the mozzarella is soft
- Serve immediately
