Hasselback aubergine with tomato and mozzarella

Ingredients

For 1 serving

• Eggplant350 g
• Tomatoes1
• Mozzarella60 g
• Prosciutto30 g
• Whole wheat bread1
• Extra virgin olive oil2 teaspoons
• Dried oregano1 pinch
• Basil4 g
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Preheat the oven to 190 °C (conventional). Wash the aubergine, leave the stalk on and cut it into slices about 1 cm thick without cutting through the base, so it stays joined like an accordion.
2. Wash the tomato and slice it thinly; slice the mozzarella and let it drain on kitchen paper; tear the prosciutto into pieces.
3. Gently open the cuts and tuck a slice of tomato, a slice of mozzarella and a piece of prosciutto into each one.
4. Put the aubergine in a baking dish, dress it with the oil, dried oregano and a pinch of salt (not much, the prosciutto is salty), cover with foil and bake at 190 °C for 35 minutes.
5. Uncover and bake for another 10 minutes, until the aubergine is very soft when pierced and the mozzarella golden. Finish with basil and serve with the wholemeal bread.