Roasted baby aubergine with pesto and mozzarella

A little while ago when I had invited Jess and Laura over for dinner, I was not my usual organised self. I was battling a cold and only had the energy to clean the flat and prepare dessert the day before, and figured I could buy the rest at lunch time the same day and prepare it before my guests arrived.

That day I was particularly busy at work and didn’t have time to go to a nice supermarket. Instead I rushed in to the closest Tesco Express and was devestated when I realised they didn’t even have spinach in the shop, and I had re-plan the whole menu then and there.

But it turned out well. As my starter I served serrano rolls with lemon crème (but made with prosciutto instead) and roasted baby aubergines with pesto and mozzarella, served with crusty bread.

Even though this is more to throw ingredients together than actual cooking it was a nice dish, perfect for barbecues or summery buffets.

Roasted baby aubergine with pesto and mozzarella, serves 3

4-5 baby aubergines

1 jar fresh pesto (or homemade)

1 ball buffalo mozzarella

mild olive oil

salt, black pepper

Wash the aubergines and cut in half lenghtways. Place skin-side down in a roasting tray and brush the flesh with olive oil. Bake for 20  minutes in 200C oven. Remove from oven and spread a tsp of pesto on each half. Top with chunks of mozzarella. Season and bake for another 5-10 minutes or until the cheese is golden brown.

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