20 Minute One Pan Mozzarella & Aubergine. So simple to make, and tastes divine! Picture doesn't do it justice.
Serves: 2 Time: 20 minutes
Ingredients
1 large aubergine
50ml olive oil
Salt and pepper
25ml balsamic vinegar
200g buffalo mozzarella
4 large tomatoes, halved
1 tablespoon basil, chopped
20g black olives, chopped
Method
Peel the aubergine, discard the skin and dice into large cubes.
Toss the diced flesh with olive oil and season with salt and pepper.
Roast in an oven preheated to 200°C for 10 minutes.
Remove from the oven and toss with the balsamic vinegar before mixing with the tomatoes, olives, mozzarella and basil.
Check the seasoning to taste, and return to the oven at 200°C for another 5 minutes.
Serve with an extra big green salad.
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Rosie ❤️
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