3 tbsp olive oil

2 eggplant, halved lengthways

4 tomatoes

1 x 150g ball mozzarella, drained

handful basil leaves


Heat oven to 200C/fan 180C/gas 6. Drizzle the oil over the eggplant and bake in the oven for 25 mins until softened.

Meanwhile, slice the tomatoes and mozzarella, then arrange on top of the eggplants.

Return to oven for another 5 mins or until the cheese has melted.

Scatter over some basil leaves. Serve with quinoa and green salad.

Recipe adapted from: Good Food

Vegetarian Gluten Free and Low FODMAP Recipe -  Eggplant melts
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