1 x 500g pack, sweet vine-ripened tomatoes, cut into 1cm slices
2 x 240g balls of mozzarella, drained and patted dry, cut into 1cm slices
5g fresh basil, leaves picked
For the herb oil
One large garlic clove, chopped.
25g fresh basil, roughly chopped
4 tbsp extra-virgin olive oil
½ tsp Dijon mustard
2 tsp white wine vinegar
2 tbsp extra-virgin olive oil
120g bag mixed leaf salad
Method
Preheat the oven to gas 4, 180°C, and fan 160°C. Cut lengthways slits into the aubergines about 1cm apart, leaving the stalk attached and taking care not to cut right down to the bottom (as this will hold the tomatoes and mozzarella in place).
For the herb oil, blitz the garlic and most of the basil in a small food processor.
Season, add the oil, and whizz again to a smooth paste. Using a pastry brush, brush 1 tbsp of the herb oil all over and between the cuts in the aubergines.
Reserve the remaining herb oil for later.
Pour the passata into a large roasting tin or ovenproof dish and season.
Arrange the tomato slices in single rows in the aubergine pockets, nestle the aubergines into the passata, then bake for 40 mins.
Remove from the oven and increase the temperature to gas 6, 200°C, fan 180°C.
Carefully push the mozzarella slices into the aubergine pockets next to the tomatoes, using a butter knife to help.
Return to the oven and bake for 20 minutes until the aubergine is tender.
Meanwhile, whisk together the mustard, vinegar, and 2 tbsp oil. Season and toss with the leaves.
Drizzle the reserved herb oil over the aubergines, scatter with the remaining basil leaves and cut the aubergines in half lengthways, serving half per person with some sauce and salad on the side.
