Serves 4 EASY 1 hr
Remove the stems from 2 large aubergines and cut them lengthways into 8 slices of 1 – 2cm thickness each. Arrange the slices on paper towel and sprinkle generously with salt. Leave to rest for about 20 minutes, then wipe the slices clean with paper towel.
Heat a large pan over medium-high heat, add 3 tbsp canola oil and fry the aubergine slices on both sides, turning only once, until nicely browned, 3 – 5 minutes.
Using the same frying pan, add 2 tbsp canola oil and fry 4 skinless and boneless chicken breasts until golden brown, 10 – 15 minutes.
Remove from heat and transfer to a lined baking sheet. Season to taste with salt and freshly ground black pepper.
Slice 2 large tomatoes into 1 – 2cm-thick rounds and add to the baking tray with the chicken. Place under a very hot oven grill until the chicken and tomatoes are slightly charred in places, about 6 minutes. Remove from oven
and set aside.
To stack, place an aubergine slice at the bottom, followed by a chicken breast, a few tomato slices and a few slices cut from a 300g mozzarella block. Top the stack with another aubergine slice. Repeat this with the rest of the ingredients for the remaining 3 stacks.
Return to the grill until the cheese has melted, 8 – 10 minutes. Serve immediately.
RECIPES AND STYLING BY NOMVUSELELO MNCUBE
PHOTOGRAPHS BY DYLAN SWART AND HEMA PATEL
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
