I love aubergine, eggplant, brinjal … whatever you want to call this beautiful deep purple veg, I love cooking and eating it. This dish is more of an idea than a recipe and truly simple and uncomplicated but like most things simple, it is utterly delicious.
Preheat your oven to 190℃.
Slice an aubergine lengthwise into 1,5cm thick slices, keeping them together as a whole, as in the photograph above.
Brush some olive oil onto all the cut/raw, fleshy surfaces and sprinkle with salt.
Now lay a slice of tomato as well as a slice of mozzarella onto each slice.
Once you are done, drizzle generously with olive oil and stick them into the oven for about 40 minutes or until the aubergine is soft and gooey and the cheese toasty and melted.
Take from the oven and enjoy straight away with flatbread or a crusty white.
Bon appetito!
My Whisk and I 