Ingredients

2 eggplants
3 tablespoons pesto
4 large tomatoes
Handful fresh rocket leaves
Bunch fresh basil
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
2 large or 6 baby mozzarella balls

Method

Cut eggplant into 2cm slices, sprinkle with salt and leave for five minutes, then rinse under cold water (this will take out any bitterness from the egg plant)

Pat eggplant dry and brush with pesto and bake for around 15 minutes at 180°

Slice tomato into about 1cm rounds and mozzarella slightly thinner

On a white plate, layer eggplant followed by basil leaves, slice of tomato, three to four rocket leaves then mozzarella and repeat (see photo)

Serve with rocket leaves surrounding the stack and lightly drizzle over olive oil and balsamic vinegar