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Preheat the oven to 220°C, gas mark 7, and line a large baking tray with parchment. Cut 8 slices lengthways from the aubergines (about 1.5cm thick). Season the slices with salt and brush on each side with 2 tbsp oil. Roast for 20 minutes, turning them halfway.
Remove the tray from the oven and spread 4 of the aubergine slices with the tomato pesto. Slice the Mozzarella and arrange on top of the tomato pesto, with 3 basil leaves on each slice. Top each with another aubergine slice.
Place the crisps in a reusable food bag or on a board under a sheet of foil and crush with a rolling pin until fine. Scatter on top of the stacks, then roast for a final 8-10 minutes. In a small bowl, mix the rocket with the remaining oil and a pinch of salt. Serve alongside each aubergine stack, with more crisps on the side, if liked.
COOK'S TIP
Mediterranean Herb Flavour Crisps
Use these instead of breadcrumbs to give chicken schnitzel or fish fingers an aromatic flavour boost.
Typical values per serving when made using specific products in recipe
Energy | 1,268kJ/ 306kcals |
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Fat | 23g |
Saturated Fat | 6.8g |
Carbohydrates | 12g |
Sugars | 3.5g |
Fibre | 4.9g |
Protein | 9.3g |
Salt | 0.3g |
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