2 eggplant sliced lengthways and grilled with olive oil until golden
For the salsa verde crumb
1 ball of mozzarella
150g/5oz gluten free white breadcrumbs
big bunch of mint
big bunch of basil
big bunch of parsley
1 tbsp garlic infused oil
1 lemon, juice and zest only
70ml/2½fl oz good olive oil
30g/1oz pine nuts
In a food processor, place all the salsa verde ingredients and blend to a coarse consistency.
Add the gluten free breadcrumbs, mozzarella, lemon, garlic infused oil and parsley until a crumb consistency appears.
Top the eggplant slices. Place in a baking dish.
Roast the tomatoes in some olive oil for about 20 minutes, until soft. When they are cooked, crush them lightly with a fork.
Spoon some of the crushed tomatoes over the eggplant.
Top the tomatoes with the crumb and bake in the oven with plenty of olive oil for ten to fifteen minutes at 200C/400F/Gas 6.
Divide the rest of the crushed tomatoes between four serving plates, lay two or three eggplant slices on top and spoon over some salsa verde to serve.
Recipe adapted from: Good Food