Mediterranean Vegetable Stack

 
My Humble Homage to the Beautiful Berenjena

I adore aubergines, so when my first two aubergines were ripe for picking, I decided to treat them with the love that they deserved.

My two little purple beauties

It was a very simple dish, especially if you already have some tomato sauce made.  If not, fry up a little garlic, add some chopped tomatoes, a slug of red wine and some basil then season and simmer.

I sliced my aubergines (eggplant) and grilled them on the barbecue until smoky and tender.  Then I put them on an oven tray and layered them with pesto, cheese, tomato sauce and basil leaves.

Then I popped it all into a hot oven for about 10 minutes until the cheese had softened (it was a very hard goat´s cheese, so it didn´t really melt!). 

Finally I drizzled some basil oil over, poured myself a glass of rosé and sat back to pay homage to my first little purple beauties of the summer.

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