Baked Aubergines with Cherry Tomatoes, Mozzarella, Pesto & Ham
Ingredients
2 Aubergines large ones
24 Tomatoes (cherry)
4 cloves Garlic clove
8 slices Dry-cured ham eg. Prosciutto
250 g Mozzarella- Pesto (green)
Olive oil
Instructions
- Cut the eggplants in half lengthwise. Place them in a baking dish with sides, and score the flesh with a fork. Crush a garlic clove per eggplant slice and spread over it. Drizzle a bit of olive oil into the grooves, and add tomato slices along the length of each eggplant half.
- Bake at a temperature 180°C for 30-35 mins. The eggplants should come out relatively tender.
- When the eggplants are tender, add slices of mozzarella on top of the tomatoes, place two slices of ham on each eggplant half, and spread the pesto over everything.
- Bake until the mozzarella has melted (5-10 min). Remove from the oven and serve piping hot.
Notes
Halved aubergines roasted until tender, then topped with juicy cherry tomatoes, melty mozzarella, vibrant pesto, and savoury slices of ham — a Mediterranean-inspired dish that’s easy and satisfying.
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