A detox friendly vego dish (if you omit the salt completely) which can be as healthy or as fatty as you want it to be.
Ingredients -
adjust quantity to suit
1 x lge Eggplant sliced
8 x Mushrooms sliced
Bocconcini sliced
Olive oil
Basil Pesto
Salt & Butter **optional**
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1.. Preheat oven to 180C
2.. Slice the eggplants and leave to sweat for about 10 - 15 minutes. In a small bowl mix some olive oil and a pinch of salt and mix in mushrooms with your hands until all the mushrooms are covered in oil. set aside
3. Heat up some olive oil in a frying pan and add the sliced eggplant, cook on medium heat for about 4 - 5min each side. Don't add anymore oil - eggplants are like sponges and will just soak oil right up, instead add just a little bit of butter and salt (optional step).
4. When the eggplants are done, take the pan off the heat. In an ovenproof dish, assemble the eggplants, mushroom and bocconcini in layers. - so some of the eggplants on the bottom, then the mushroom and then bocconcini - repeat.
5. Cook in the oven for about 20 minutes.
6. Add some pesto on top and serve immediately.
