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    Roast Cherry Tomatoes, Aubergine and Baked Mozzarella

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    Roast Cherry Tomatoes, Aubergine and Baked Mozzarella

    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 2


    • 400g very ripe cherry tomatoes on the vine
    • 2 buffalo mozzarella
    • 4 tbsp olive oil
    • Salt and freshly ground black pepper
    • ½ aubergine
    • 1 tbsp white wine vinegar
    • ¼ tsp sugar
    • extra virgin olive oil, to serve


    1. Preheat the oven to 180°C/gas mark 4. Put the tomatoes and mozzarella in an ovenproof dish, brush with 2 tbsp olive oil. Season. Bake for 8-10 minutes until the tomatoes split and the mozzarella starts to ooze.
    2. Meanwhile, cut 2 x 6mm-thick slices of aubergine and brush with 1 tbsp olive oil. Brush a hot griddle pan with 1 tbsp olive oil and cook the aubergine for 2 minutes each side. Season. Place in a shallow ovenproof dish. Mix the vinegar and sugar with 1 tbsp water and pour over the aubergine. Put in the oven with the tomatoes and mozzarella for the last 2 minutes cooking.
    3. Serve the tomatoes and mozzarella on top of the aubergine, sprinkled with extra virgin olive oil and salt. This dish is delicious with a little pesto, or croutons topped with tapenade.

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