Mushroom-style aubergine with light mozzarella and bread

Ingredients

For 1 serving

• Eggplant300 g
• Cherry tomatoes150 g
• Garlic1 clove
• Basil4 g
• Extra virgin olive oil1 tablespoon
• Light mozzarella80 g
• Bread50 g
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Wash and trim the aubergine and cut it into 1.5 cm cubes; peel and crush the garlic. Wash the cherry tomatoes and halve them.
2. Heat the extra virgin olive oil in a large pan over high heat with the garlic, add the aubergine and sauté for 10 minutes, stirring often, until golden outside and soft inside.
3. Add the tomatoes, lower to medium heat and cook for another 5 minutes, until they soften and make a little sauce; season with salt and remove the garlic.
4. Meanwhile dice the light mozzarella and blot it with kitchen paper.
5. Turn off the heat, add the mozzarella and torn basil, cover and leave for 2 minutes, until the mozzarella melts. Serve with the bread.