This recipe serves two and is ideal for lunch, dinner or as a side dish. The preparation time is 15 minutes, and the cooking time is around 30 minutes.
The ingredients you’ll need include:
– One aubergine
– Sea salt
– Two red peppers
– One tablespoon of vegetable oil
– Two tablespoons of toasted pine nuts
– A bunch of asparagus
– One courgette
– A handful of cherry tomatoes
– A ball of mozzarella
– Fresh basil leaves for garnish
– Salt and black pepper
– Two tablespoons of extra virgin olive oil.
To begin, slice the aubergine lengthways and then across to create 1cm thick pieces. Place these on a tray and sprinkle sea salt over them. Leave them to rest for 30 minutes before cooking.
While waiting, preheat your oven to 180°C and prepare the red peppers by placing them on a baking tray, drizzling oil over them and adding a sprinkle of sea salt. Roast them for 25 minutes, then let them cool for 10 minutes before removing the stem and seeds. Peel the outer skin and quarter the remaining flesh.
Trim about 1-2 inches off the bottom of the asparagus and keep aside. Use a peeler to create thin strips of courgette, place them in a bowl and drizzle with olive oil.
Switch your oven to the grill setting and heat up an ovenproof frying pan. Add the aubergine slices and asparagus and fry until they are browned on one side. Add the cherry tomatoes and stick the pan under the grill until the tomatoes are soft, yet still maintaining their form.
Finally, arrange the grilled vegetables and courgette strips on a serving plate. Sprinkle with torn pieces of mozzarella and, adorn with the toasted pine nuts and basil leaves. Season with sea salt, black pepper and drizzled olive oil, then it’s ready to be enjoyed.