ingredients
serves 4
1 medium eggplant, trimmed and cut into 8 thick slices
1 1/2 tablespoons olive oil
2 small ripe tomatoes, each cut into 4 slices
2 level tablespoons chopped fresh basil, or 1 level teaspoon dried basil
Freshly ground black pepper
8 fresh basil leaves to garnish
method
OVEN: Preheat to 190°C (375°F)
1. Arrange the eggplant slices in a single layer on a nonstick baking sheet and bake in the heated oven for 15 minutes, or until tender.
2. Brush the eggplant slices with half the oil and lay a slice of tomato on top of each one. Trickle on the remaining oil, sprinkle the chopped basil on top and season with pepper.
3. Put the baking sheet under the grill, and cook under a medium heat for 6 minutes, or until the tomatoes are soft. Garnish each eggplant slice with a basil leaf for serving.
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