Aubergine, Ricotta and Tomato
Over a year ago
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Ingredients
- 1cm slices Aubergine
- 250g halved cherry tomatoes
- 1 clove garlic crushed
- 4 tbsps ricotta
- 12 small basil leaves
Accompaniment
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Method
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1
Brush the aubergine with olive oil and arrange on a grill.
Heat the grill high and place the aubergine under until they are golden (warning - this will not take long so don't wander off).
Turn the aubergine so that both sides are grilled.
Lay them so that they cover the bottom of a baking dish.
Heat some oive oil in a small pan and fry the tomatoes and garlic until the tomatoes are just starting to soften.
Tip the tomatoes over the aubergine and season. Scatter the crumbled ricotta over the top and place under the grill.
When the ricotta starts to bubble and go brown it is ready to serve.
Scatter the basil leaves over the top.
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