Balsamic mustard grilled aubergine with mozzarella, tomatoes and basil
Salt and pepper
8 tsp Tracklements punchy balsamic mustard
Approx. 16 cherry tomatoes
1 mozzerella ball
Pre-heat the oven to 200°C /400°F/Gas Mark 6. Cut the aubergines in half, and score a crosshatch that doesn’t quite go through to the skin. Brush with oil, season and bake for 20 minutes.
Spread 1-2tsp of punchy balsamic mustard per half, add four sliced cherry tomatoes (per half) and top with a couple of slices of mozzarella.
Bake for a further five minutes until the cheese has melted. Grind some pepper on top and add some basil leaves. Serve with crusty bread and a big green salad.
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