3 tbsp olive oil
2 eggplant/aubergines, halved lengthways
1 x 150g ball mozzarella, drained
handful basil leaves
Heat oven to 200C/fan 180C/gas 6.
Drizzle the oil over the eggplant/aubergine and bake in the oven for 25 mins until softened.
Meanwhile, slice the tomatoes and mozzarella, then arrange on top of the eggplant/aubergine.
Return to oven for another 5 mins or until the cheese has melted. Scatter over some basil leaves.
Serve with couscous and green salad.
Recipe from Good Food magazine