Name: Aubergine & Mozzarella Bowl with Pesto
Prep time: 15 min
Cook time: 20 min
Yield: 4
Ingredients: 2 large aubergines/eggplant, sliced into rounds; 200g (1 cup) mozzarella, sliced; 200g (7oz) cherry tomatoes, halved; 2 tbsp olive oil; 4 tbsp homemade pesto; salt and freshly ground black pepper; FOR THE PESTO; a handful of basil; juice of ½ a lemon; 2 tbsp extra-virgin olive oil; 3 tbsp nutritional yeast; 50g (⅓ cup) pine nuts; sea salt; 1 garlic clove, peeled; water, to loosen, if needed; cooked grains or rocket/arugula, to serve (optional)

VMG Recipes