Claire's Baked Aubergine and Tomato Stacks
Over a year ago
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Ingredients
- 1 aubergine
- 1 large beefsteak tomato
- 250g taleggio cheese
- olive oil
Accompaniment
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Method
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1
1. Preheat oven to 190oC.
2. Slice aubergine into 12 thick rounds. Slice tomato into 8, and cheese into 12.
3. Add oil to pan, cook aubergine slices for a few mins each side.
4. Place 4 slices of aubergine apart on baking tray. Put one slice tomato on top followed by cheese, repeat until use 3 aubergine, 2 tomato, and 3 cheese per stack.
5. Sprinkle with olive oil.
6. Bake in oven for 15mins.
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