Aubergine / buffalo mozzarella with mango sauce

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Rinse, dry and slice the aubergine into rounds, about 1cm thick. Season both sides with salt.

Heat 4tbsp extra virgin oil in a large frying pan over a high heat. Add the aubergine and fry for 2 minutes. Turn over and place the mushrooms slices around the outside of the frying pan and the tomatoes around the edges.

Continue frying for 1 minute. Turn the mushrooms and tomatoes and fry a further minute until the aubergines are golden brown and soft.

Remove with a slotted spoon and drain on kitchen paper.

Meanwhile, cut slices from 125g ball of drained buffalo mozzarella cheese into rounds about 5mm thick and use 50g of parmesan cheese to make shavings with a veg peeler.

For the mango sauce: -

Slice the flesh off half a mango and blend with the juice of 1 lime.

In a small bowl mix 3 grated garlic cloves, 1tsp each of mustard seeds and dried spices of fenugreek, cayenne pepper, smoked paprika and turmeric. Put 2tbsp oil in a fry pan, heat on med heat add the contents of the bowl and keep stirring for 10 seconds. Add the blended mango and stir for 30 seconds. Remove from the heat and serve a portion with the aubergines.

Assemble: -

3 rounds of aubergine per person across individual plates as follows:

A slice of aubergine topped with some Parmesan shavings, a piece of fried tomato and a slice of mozzarella.

Repeat the process 2 more times working to the reach the other side of the plate and finish any remaining Parmesan shavings, a drizzle of oil and some balsamic glaze.

Serve immediately with a side of the mango sauce.

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