3 tbsp olive oil
2 eggplant, halved lengthways
4 tomatoes, diced
1 tbsp garlic infused oil
1 tbsp tomato puree
1 pinch thyme
1 red chili, deseeded and diced
1 x 150g ball mozzarella, drained
150g mature cheddar cheese
handful basil leaves
Heat oven to 200C/fan 180C/gas 6. Drizzle the oil over the eggplant and bake in the oven for 25 mins until softened.
Meanwhile, dice the tomatoes and mozzarella, then mix with the garlic infused oil, tomato puree, chili and thyme.
Arrange on top of the eggplant, then top with the mature cheddar cheese.
Return to oven for another 5 mins or until the cheese has melted.
Scatter over some basil leaves. Serve with gluten free bread and green salad.
Recipe adapted from: Good Food