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