Aubergine Recipe
+ mozza de bufflonne + tomate + chili crisp
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Aubergine
Preheat your oven to 200°C (400°F). Slice the aubergines into rounds about 1 cm thick. Place them on a baking sheet and drizzle with olive oil, salt, and black pepper. Toss to coat.
- 2
Roast the Aubergine
Roast the aubergine slices in the preheated oven for about 20-25 minutes, turning halfway through, until they are golden and tender.
- 3
Prepare the Tomatoes
While the aubergines are roasting, chop the tomatoes into chunks and set aside.
- 4
Assemble the Dish
Once the aubergines are done, remove them from the oven and let them cool slightly. Layer the roasted aubergine slices on a serving platter. Top with chunks of buffalo mozzarella and diced tomatoes.
- 5
Add Chili Crisp
Drizzle the chili crisp over the top of the assembled dish for added flavor and heat. Garnish with fresh basil leaves.
- 6
Serve
Serve immediately while warm, and enjoy your delicious aubergine dish!