These are quirky and fun and perfect for summer parties as appetisers or a light snack.
Allow 1 aubergine per person - this will make about 4 slices and you can mix and match the toppings.
Preheat your oven to 180 C and prepare a baking tray with non stick baking parchment. Slice the aubergine into roughly 2-3 cm thick slices. If to stop thin, it will stick and break. Sprinkle a small amount of salt and brush a very thin layer of olive oil on the top. Place in the oven for about 30 minutes. If the start to burn- but they are not cooked through yet- cover with foil for the remaining time. Take out the oven and start experimenting with different toppings. if you are using mozzarella, make sure it is hard mozzarella and not the soft one as this will release too much water and make the aubergine soggy and wet. Also if using fresh tomatoes, choose the lower water ones, like cherry tomatoes rather than large ones. You can also use dried tomatoes as these will not release much water under heat.
Here are a few options:
Classic margarita- use tomato puree, mozzarella and fresh basil
Beetroot and goats cheese- the beetroot should be finely grated and excess water squeezed.
Caramelised onion and Manchego Cheese
fresh pesto (you can choose any or make your own (maybe try the watercress one in my blog archives!) and parmesan .
You can also have these as "sandwiches" with your favourite filling! The sky is the limit!