Aubergine and mozzarella torte
I have used mozzarella but you could use any of your favourite cheeses. If you want to make it vegan try replacing the cheese with humus or babghanoush. Another thing I do in the restaurant is wrap the torte in pizza dough to create a type of calzone / pie.
2 large aubergines
Olive oil for frying
salt and pepper
2 packs mozzarella
6 plum tomatoes
This is a very simple dish and the secret to it's success lies in the very slow cooking of the aubergines.
For 4 portions cut the aubergines into 8 very thick slices. Place a heavy based pan over a very low heat and allow the oil to get hot. Dip a few slices of aubergine in the oilve oil and slow, slow fry them. Season them with salt and black pepper as you go. They are ready when they are browned and completely cooked through. If you are serving them straight away place some mozzarella in between two freshly cooked slices, drizzle with lots of basil pesto, and serve on thin slices of the plum tomatoes.
If serving them later reheat the slices slowly in the oven and then assemble them as above when they are hot.