ROASTED AUBERGINE AND TOMATO SLICES, TOPPED WITH PARSLEY, BASIL AND HAZELNUT PESTO
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
 
This makes a great lunch for four, served with salad leaves dressed in a simple lemon juice and extra virgin olive oil dressing.
Ingredients
  • Preheat the oven to 180ยบ C/ gas mark 4
  • 1 large aubergine, cut into 11/2 cm rings
  • Olive oil
  • 4 tomatoes sliced
  • Parsley, basil and hazelnut pesto ( see recipe in earlier post )
  • 100g, feta cheese
  • small bunch of fresh flat leaved parsley or basil leaves, roughly chopped
  • salt and freshly ground black pepper
Instructions
  1. Place the aubergine slices on a baking tray and drizzle over a little olive oil.Turn them over and repeat the process. Sprinkle with a little salt and freshly ground black pepper and roast the aubergine slices for 20-25 minutes.
  2. Take the roasted aubergine slices out of the oven and top with a couple of tomato slices, pop back into the oven for a further 10-15 minutes.
  3. Put the aubergine and tomato slices onto a serving plate, top each slice with a generous spoonful of pesto and sprinkle over some crumbled feta and roughly chopped parsley or basil leaves.
Recipe by Jo Clark Cooking etc at http://www.joclarkcookingetc.com/roasted-aubergine-and-tomato-slices-topped-with-parsley-basil-and-hazelnut-pesto/