For the eggplant, mozzarella and tomato tower

2 tbsp olive oil

3 x 2cm/1in round slices eggplant/aubergine

3 x 2cm/1in slices large tomato, cut from the middle

2 x balls mozzarella

salt and freshly ground black pepper

For the pesto

1 handful fresh basil leaves (some kept for garnish)

4 tbsp olive oil

salt and freshly ground black pepper

1 tbsp garlic infused oil

Balsamic vinegar to serve


For the eggplant and tomato tower, rub the oil into the egglant slices on both sides.

Heat a chargrill pan and cook the eggplant slices for 2-3 minutes on both sides, or until tender and golden-brown.

Lay one slice of eggplant on a serving plate and top with a slice of tomato, then mozzarella.

Repeat with the remaining eggplant, mozzarella and tomato until you have a tower.

For the pesto, place all of the pesto ingredients in a food processor and pulse until smooth.

To serve, spoon some of the pesto over the top of the eggplant and tomato tower and drizzle the balsamic vinegar around the edges of the plate.

Recipe adapted from: Good Food

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