An easy Italian recipe, inspired by Experimental Beach in Ibiza
Cut the aubergine into 1cm thick slices and spread out on an oven tray. Sprinkle with a pinch of dried oregano and a liberal splash of extra virgin olive oil and place in a pre-heated fan oven at about 180 degrees Celsius for 15 minutes
Next, slice the tomatoes in the same way and sprinkle with more dried oregano
After about 15 minutes, turn the aubergine slices over and add the tomato slices. Place back in the oven for a further 10-15 minutes
Line another oven tray with greaseproof paper and grate the parmesan into a couple large piles of shavings
Place the parmesan in the oven for about 5 minutes, until melted and golden brown. Keep a close eye on this as it can burn quite quickly. Once cooked, place in a sealed container, so that it stays nice and crispy
Make a light dressing with a few finely chopped basil leaves and a glug of olive oil and dribble in the centre of a plate, once ready to serve
After about 30 minutes, take the aubergine and tomatoes out of the oven. Place 3-4 slices of the aubergine on the plate first and then tower up with 2-3 slices of the tomato. Top with a couple 1cm thick slices of buffalo mozzarella
Grind the black pepper over the dish and place 1-2 whole basil leaves on top. Add the parmesan crisp at a jaunty angle and enjoy!
© 2018. Matthew Bell-Watson. All Rights Reserved.