Pesto Aubergine

Indulge in layers of Mediterranean flavours with our Pesto Aubergine delight. Thinly sliced aubergine, brushed with aromatic Mediterranean spices, is stacked with sun-dried tomato pesto, creamy mozzarella, and savoury parmesan. Baked to golden perfection in muffin tin portions, this dish is a delightful appetiser or side that's as visually stunning as it is delicious. Finish with a touch of basil for an irresistible taste of the Mediterranean. Perfect for sharing or savouring all to yourself!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

* Preheat your oven to 190°C (fan).

Step 2

* Begin by thinly slicing the aubergines. Sprinkle the slices with a pinch of salt, set them aside for a few minutes, then rinse them with cold water. Pat them dry with a paper towel.

Step 3

* Place the aubergine slices on a baking tray lined with parchment paper in a single layer.

Step 4

* In a small bowl, mix together 2 tablespoons of olive oil and the Mediterranean spice mix. Brush this mixture onto the aubergine slices.

Step 5

* Bake the aubergine slices for approximately 13 minutes or until they turn golden brown. Repeat this process with any remaining aubergine slices.

Step 6

* Grease 6 cavities of a muffin tin with a little olive oil. In each muffin cavity, start by placing a slice of aubergine at the bottom.

Step 7

* Spread a small amount of sun-dried tomato pesto on top of the aubergine slice, then sprinkle with mozzarella cheese and cover with another aubergine slice.

Step 8

* Repeat this layering process: pesto, parmesan cheese, aubergine, pesto, mozzarella, aubergine, pesto, parmesan, aubergine, pesto, mozzarella, aubergine, pesto, and finish with parmesan.

Step 9

* Bake for an additional 10 minutes or until the tops are golden and bubbling.

Step 10

* Once ready, sprinkle with more parmesan, garnish with fresh basil leaves and savour the delicious Pesto Aubergine.