Recipe for Layered Aubergines with Mascarpone and Parmesan, Basil Vinai 
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Yield:
4 servings
Ingredients:
Amount Ingredient
1 lrg Aubergine cut into 8 slices
4 tbl Oil, for frying
2 tbl Balsamic vinegar
3 lrg Beef steak tomatoes, each sliced into 3
4 tbl Olive oil
75 gm Mascarpone, (2 1/2oz)
50 gm Fresh parmesan, finely grated and seasoned (2oz)
12 x Leaves of basil, finely sliced
----------------- BASIL VINAIGRETTE ----------------
Leaves of one small bunch of basil
3 tbl Pinenuts
4 tbl Olive oil
One unsprayed lemon, juice of
12 x Dried tomatoes chopped
Instructions:
Instructions: Preheat your oven to 180 C/350 F/gas mark 4.

Heat a large frying pan with the 4 tbsp of oil, add the slices of aubergine in a single layer and fry for 2 minutes each side until golden brown. Add the 2 tbsp balsamic vinegar and saute until it is completely evaporated, season well and set aside.

Wipe the pan and add the tomato slices with some olive oil, a little salt and saute for approx 5 minutes.

While these are cooking, blend together the basil, pine nuts, olive oil and lemon juice. Add the dried tomatoes and black olives and set aside.

Layer the aubergine slices with the tomatoes, and mascarpone mixture, serve with the basil vinaigrette spooned around.

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  ... Layered Aubergines with Mascarpone and Parmesan, Basil Pest   ::   Layered B.L.t. Salad   ...