Aubergine and mozzarella torte
	Serves 6 + wheatfree If you would like a vegan version of this substitute the mozzarella for a vegan cheese or sandwich it with some other filling like hummous or babaghanoush.		aubergine torte goats cheese bruschetta baked brie waffles sweet potato frittata spring rolls roast fennel filo aubergine involtini walnut and olive trotolle spinach and feta tart Halloumi tikka

	Ingredients 2 large aubergines Olive oil for frying salt and pepper 2 packs mozzarella basil pesto 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 6 portions cut the aubergines into 12 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.
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