Eggplant is an ingredient that very few dislike and it is frequently used in Mediterranean and Middle Eastern cuisines. I remember when we had to salt eggplant slices to remove moisture and bitterness before cooking but the variety we find in Malta these days does not require any of this and therefore here is the most simple, wholesome and healthy bake that needs no preparation at all apart from slicing the vegetables and opening a can. I add burrata just before serving.

For 2 persons you will need:
1 aubergine, sliced
4 medium potatoes, sliced with skin on
1 large can peeled chopped tomatoes
1 teaspoon dried Oregano
Flat leaf parsley and mint, chopped
A drizzle of virgin olive oil
Some baking paper
Sea salt and freshly ground pepper

Fresh burrata to finish off.

Line a baking tray with baking paper.

Drizzle some oil and layer the sliced potatoes in the center. Leave the skin on, it’s delicious

Arrange the eggplant on top, season and drizzle with a touch of olive oil.

Place in a preheated oven at 150 C for 30 minutes.

Take out of the oven and arrange the canned tomatoes on top.

Scatter the dried oregano on top and another drizzle of olive oil and return to the oven for another 30 minutes.

Remove from the oven and garnish with flat leave parsley, fresh burrata and fresh mint.

Serve immediately. Left overs are delicious the day after.

You can find more recipes by Lea on www.goodfoodeveryday.wordpress.com and watch her cook on TVM2.