Balsamic Mustard Grilled Aubergine with Mozzarella, Tomatoes and Basil
Posted on: December 01 2016
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 1-2tsp of Punchy Balsamic 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 and add some basil leaves. Serve with crusty bread and a big green salad.
- 2 Aubergines
- Olive oil
- Salt & Pepper
- 8 tsp Tracklements Punchy Balsamic Mustard
- Approx. 16 cherry tomatoes
- 1 Mozzerella ball
- Handful basil