Crisp-topped aubergine stacks

Name: Crisp-topped aubergine stacks
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 large aubergines; 3 tbsp Essential Olive Oil; 1 tbsp vegan tomato pesto (or Waitrose Red Chilli Pesto with Tomato); 150 g ball Essential Mozzarella, patted dry on kitchen paper; 12 basil leaves; 60 g Tyrrell's Mediterranean Herb Flavour Crisps, plus extra to serve, if liked; 90 g pack wild rocket, to serve

Looking for a brilliant veggie meal the whole family will enjoy? Layers of aubergine, melted Mozzarella and herby crisps come together to create a simple but effective crowd-pleaser.

5 out of 5 stars(3) Rate this recipe

VegetarianHealthySource of fibre1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

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2 large aubergines
3 tbsp Essential Olive Oil
1 tbsp vegan tomato pesto (or Waitrose Red Chilli Pesto with Tomato)
150g ball Essential Mozzarella, patted dry on kitchen paper
12 basil leaves
60g Tyrrell's Mediterranean Herb Flavour Crisps, plus extra to serve, if liked
90g pack wild rocket, to serve

Preheat the oven to 220°C, gas mark 7, and line a large baking tray with parchment. Cut 8 slices lengthways from the aubergines (about 1.5cm thick). Season the slices with salt and brush on each side with 2 tbsp oil. Roast for 20 minutes, turning them halfway.
Remove the tray from the oven and spread 4 of the aubergine slices with the tomato pesto. Slice the Mozzarella and arrange on top of the tomato pesto, with 3 basil leaves on each slice. Top each with another aubergine slice.
Place the crisps in a reusable food bag or on a board under a sheet of foil and crush with a rolling pin until fine. Scatter on top of the stacks, then roast for a final 8-10 minutes. In a small bowl, mix the rocket with the remaining oil and a pinch of salt. Serve alongside each aubergine stack, with more crisps on the side, if liked.