Ingredients

Method

For the brinjal base
• 2 brinjals
• 1 T salt
• 3 T olive oil
For the sauce
• 2 cloves garlic
• 1 T olive oil
• 1 can chopped tomato
• 1 T fresh parsley, chopped
• 1 t dried oregano
• 1/2 t salt
For the topping
• 30 g fresh basil
• 300 g mozzarella cheese

Method

Ingredients

Cut the aubergine lengthways into 2cm thick slices and sprinkle with salt. Lay the aubergine on paper towel to absorb the excess moisture and leave for about 30 minutes.

Preheat the oven to 180°C

For the tomato base, heat 1T olive oil and gently sauté 2 cloves of chopped garlic.

Add a can of chopped tomatoes, 1T freshly chopped parsley, 1t oregano and ½ t salt. Simmer until the sauce has thickened.

Dry off the aubergines and make sure to remove any excess salt. Place on a roasting tray and brush with olive oil. Roast in the oven for 25 minutes.

The aubergines should be cooked through but not too soft and mushy. All ovens work differently so check your aubergines after 15minutes and then every 5minutes there-after.

Once the aubergines are done, spread a tablespoon of tomato base on each slice, add layers of basil leaves and finish with grated mozzarella.

Place them in rectangular, shallow ovenproof  dish then slide it under a hot grill until the cheese has melted and begins to crisp. Serve immediately.