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Aubergine, Tomato and Mozzarella stack

Date: 16/08/2012 Category:
Perfect for kids

Serves 1

Aubergine, cut to 1.5cm thick – 2 rounds
Tomato, big – 1 thick slice
Mozzarella – 2 slices
Basil – a few leaves
Dried Oregano
Black Pepper
Olive Oil
Heat up some Olive Oil in a frying pan. On your chopping board, season your Aubergine and Tomato slices with Black Pepper and Dried Oregano, firstly fry off the Aubergine (the Tomato takes much less time). Fry the Aubergine quite hard as you want it to colour. As the Aubergine fries push the centre into the pan, as it starts to cook through (and colour nicely) add the Tomato to the pan and cook through on both sides (again try to get a little colour).
Now cooked start by laying a slice of Aubergine on the plate, followed by a Basil Leaf. Then a slice of Mozzarella and a Basil leaf. The Tomato another Basil leaf, another slice of Mozzarella, a Basil leaf and then the final slice of Aubergine.
This dish is packed with Vitamins and Calcium as well as the health benefits of Aubergine (helps control fats in the blood).