Roast aubergine and tomato bake with rocket and walnut
by Yotam Ottolenghi
Ingredients
40g walnut halves, lightly toasted and roughly chopped
40g rocket
25g basil leaves, plus a few extra, torn at the last minute, to garnish
40g parmesan, coarsely grated
About 100ml olive oil
Salt and black pepper
4 large aubergines, cut into 0.5cm-thick rounds
8 vine tomatoes, cut into 0.5cm-thick slices
1 large ball buffalo mozzarella, cut into 0.5cm-thick slices
100ml passata
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