Organic Food Delivery

 

Aubergine, squash and mozzarella stacks

Cut the aubergine and squash into 1cm slices, leaving the skins on. Drizzle each side with olive oil and season well. Heat a griddle or a large frying pan and cook the slices on one side, without moving, until golden and charred. Allow 5 minutes for the aubergine and 10 for the squash. Flip the slices over and cook the other side. Allow to cool. On a lined baking tray, build four stacks by alternating the aubergine, mozzarella, tomato, squash, parmesan, basil and any sauce or pesto you fancy. Finish with a slice of griddled aubergine at the top. Secure with a kebab stick. Bake in a hot oven (200c/gas 6) for 25-30 minutes.

Ingredients

  • 1 small aubergine
  • ½ small butternut squash
  • 1 large sliced ripe tomato
  • 1 ball of mozzarella
  • 30g Parmesan
  • A few basil leaves
  • Optional: a few spoonfuls of leftover tomato pasta sauce, pesto or similar
organic dinner illustration

Do we deliver to you?

We deliver to Bristol, Bath, Chew Valley, Weston-Super-Mare, Frome and plenty of places in-between!

Nature-friendly farming

Nature-friendly farming

Healthy food

Healthy food

Local first

Local first

Ethical trading

Ethical trading

Waste not

Waste not

Community hearted

Community hearted