Ingredients
- 2 small aubergines, sliced round into 8 slices about 5cm thick,
- 1 tbsp miso, add some water and mix it until it becomes a smooth paste
- 1 celery stick, cut into fine dice
- 1 carrot, cut into fine dice
- 1 small onion, cut into fine dice
- 1 small potato, cut into fine dice
- ginger, grated to taste
- chili pepper, to taste
- 800g canned organic cherry tomatoes
- 1 clove of garlic
- 5 tbsp extra virgin olive oil
- herbs (thyme, basil) to taste
- 250g mozzarella or aged cheese
- salt
- sesame seeds, as needed
Directions
Step 1
Heat a saucepan and drizzle with some extra virgin olive oil. Sauté the finely diced celery, carrot, onion and potato. Add the grated ginger and a tablespoon of miso paste. Cook and stir it often until soft, simmer and mash them until creamy. If necessary, use a stick blender.
Step 2
In the meantime, heat a saucepan and drizzle with olive oil. Gently fry the garlic clove until golden. Remove the garlic clove and add the canned organic cherry tomatoes, a ladle of water, salt, and basil and simmer gently, covered for about 10-15 minutes.
Step 3
Heat the oven to 200C. Put the sliced aubergine on an oven tray and, with a knife, make small diamond-shaped cuts in the aubergine flesh. Season with salt, herbs, and chili pepper. Drizzle with extra virgin olive oil and bake for 30 minutes.
Step 4
Take the aubergine slices out of the oven as soon as they are cooked. Cut the mozzarella into 4 slices, place on top of 4 aubergine slices, and then cover them with the remaining 4 aubergine slices to form a sort of sandwich.
