Aubergine, mozzarella and tomato stacks with pesto
(Serves 2, makes 4 stacks)
12 sliced rounds of Aubergine (3 per stack)
4 tomatoes sliced into rounds (2 thick slices per stack)
4 balls of mozzarella each sliced in half (2 slices per stack)
2 tbsp olive oil
4 tbsp green pesto
Salt and pepper to taste
Preheat the oven to 190°. Line a baking tin with non-stick baking paper and set aside.
Heat a pan, add 1 tbsp olive oil, cook the aubergine on both sides in batches until they are lightly coloured and have softened slightly.
Begin to assemble your stacks by laying a round of cooked aubergine on the lined baking tin, then a round of mozzarella, a round of tomato, and repeat a second time, topping with tomato top with its stalk. Repeat this process until the 4 stacks are prepared. Stick a cocktail down the centre of the stacks to stabilize them and prevent them from falling over when cooking. Sprinkle with salt and pepper.
Cook the stacks in the oven for 20 minutes until the mozzarella is melting and the tomato is cooked. Remove the cocktail stick carefully. Transfer the stacks to a serving dish and drizzle a tablespoon of green pesto over the top and serve immediately.
The stacks can be served as a starter for 4 with a green salad or some grains. You can also serve them as a main course for two with rice or pasta.
Any unused leftover tomato can be chopped finely and served as a salsa with the stacks.