Roast aubergine and tomato bake with rocket and walnut
by Yotam Ottolenghi
Ingredients
40g walnut halves, lightly toasted and roughly chopped
40g rocket
25g basil leaves, plus a few extra, torn at the last minute, to garnish
40g parmesan, coarsely grated
About 100ml olive oil
Salt and black pepper
4 large aubergines, cut into 0.5cm-thick rounds
8 vine tomatoes, cut into 0.5cm-thick slices
1 large ball buffalo mozzarella, cut into 0.5cm-thick slices
100ml passata
The quality of the produce is fantastic, far better than anything we have previously bought from supermarkets. We love the variety in the veg bags, including being able to try new things.
— Becci & Charles, Malin Bridge
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