Ingredients

• 1 packet Mozzarella
• 5 dried tomatos (finely chopped)
• 1 bunch rocket
• 50 ml olive oil
• 2 pieces pita bread
• 20 beef tomatoes
• 1 aubergine
• 1 garlice clove
• 100 g Parma ham
• 2 tbsp balsamic vinegar
• Salt, pepper

How it’s done

A simple, easy-to-make recipe for after work
Slice the aubergine in half and cut into a diamond shape, then season with salt and pepper. Sprinkle olive oil and a crushed garlic clove on top and bake in the oven at 180°C for about 30 minutes. Scrape out the aubergine flesh and mix with the garlic, dried tomatoes, olive oil, salt, pepper and balsamic vinegar. Halve the pita bread and spread with the pesto. Cover with slices of tomato and mozzarella and bake until golden brown. Top with the ham and marinated rocket and serve.