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Roast aubergine and tomato bake with rocket and walnut

Yotam Ottolenghi
  • minutes
  • Serves 6

INGREDIENTS

4

Aubergines, large

25 g

Basil, leaves

40 g

Rocket

8

Vine tomatoes

1

Salt and black pepper

100 milliliters

Olive oil

40 g

Walnut, lightly toasted and roughly chopped halves

1

large ball Buffalo mozzarella

40 g

Parmesan

100 milliliters

Passata