Meaty aubergine slices with juicy grilled tomatoes and melting mozzarella.
We don’t eat enough aubergines – within aubergines’ lovely textured flesh lies potassium, magnesium, B vitamins, copper, folate and vitamin K.
They taste nice. Eat some soon.
Slice the aubergine lengthways. Brush each slice with olive oil and fry in a griddle pan for 2-3 minutes on each side. At the same time grill the tomato slices.
Layer them both in a serving dish.
Add garlic to the aubergine pan with the chilli flakes. Heat for a few seconds then add the lemon juice. Pour this over the aubergine and tomato.
Tear the mozzarella and add to the dish. Season with sea salt, black pepper and a sprinkle of dried mixed herbs.
Place the dish under a hot grill until the mozarella melts.
Scatter over a few torn basil leaves.
Serve with salad and punchy dressing and maybe a fist-sized hunk of nice, proper bread.
Aubergines are rich in anthocyanin, a phytonutrient found in their purple skin. Specifically a phytonutrient called Nasunin, which is a potent antioxidant to help protect cell membranes from damage.
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