Aubergine, Basil & Kefalos Mozzarella


  1. Choose 4 evenly sized slices of aubergine.
  2. Heat the olive oil in a frying pan with the garlic.
  3. Fry the aubergine slices very gently in the olive oil until really soft.
  4. Place the slices on some kitchen paper to absorb excess oil.
  5. Spread 1 teaspoon of pesto onto each slice of aubergine.
  6. Put a slice of mozzarella cheese on to one half of each aubergine slice and fold the other half over it.
  7. Season with a little salt and pepper.
  8. Put the four aubergine “parcels” onto a greased baking tray.
  9. Cook at 180 degrees C. for about 10 minutes. Serve with a chopped red onion and tomato salad and a few stoned black olives.
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