Wash the aubergines, tomatoes and garlic. Cut the aubergines and tomatoes into even slices, and finely chop or grate the garlic.
Brush the aubergine slices with olive oil, season with sea salt and bake in the oven at 200 °C (180 °C fan) for 15–20 min, until soft and lightly browned.
Slice the mozzarella. Have the pesto and balsamic vinegar ready, and stir the garlic into the pesto or add it between the layers later.
Layer the aubergine, tomato and mozzarella alternately in a baking dish. Spread a little pesto and a touch of balsamic vinegar between the layers.
Bake the dish briefly at 200 °C for 8–10 min, until the mozzarella melts and everything is hot. Finish with a little olive oil.
Serve warm. That's when the mozzarella, tomato and pesto come together best.
Good to know
So simple and yet so good: warm, juicy, full of flavour. This oven dish has something of a caprese about it, just a bit heartier and cosier.
Swaps
Mozzarella → burrata or buffalo mozzarella (both also provide protein; buffalo mozzarella has a stronger flavour – in pregnancy, choose ones made from pasteurised milk); pesto → basil with olive oil and chopped nuts (fewer additives, more control over the ingredients); balsamic vinegar → lemon juice (fresher, with no sweetness); aubergine → courgette (a little milder).
Allergens
Contains milk, and pesto often contains nuts as well – check the label; usually good for children if the garlic is kept mild, and in pregnancy pasteurised mozzarella is the safe choice.
