Cooking Directions
Serves 2:
Pre-heat the oven to 200°C /400°F/Gas Mark 6.
Cut the aubergines in half, and score a crosshatch which doesn’t quite go through to the skin. Brush with oil, season and bake for 20mins.
Spread 1tsp of Spiced Honey Mustard per half, add 4 sliced cherry tomatoes (per half) and top with a couple of slices of mozzarella.
Bake for a further 5 minutes until the cheese has melted. Grind some pepper on top, add some basil leaves and drizzle with balsamic glaze. Serve with crusty bread and a big green salad.
Ingredients
- 2 Aubergines
- Olive oil
- Salt & Pepper
- 4 tsp Spiced Honey Mustard
- Approx. 16 cherry tomatoes
- 1 Mozzarella ball
- Handful basil
- Drizzle balsamic glaze
