Aubergine, squash and mozzarella stacks
- By Jo Ingleby Jo Ingleby
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.