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Ingredients

• 3 red peppers
• olive oil, for drizzling and brushing
• 2 aubergines, cut into 1.25cm slices
• 2 buffalo mozzarella, drained and thinly sliced
• 4 handfuls of wild rocket

• 2 tbsp olive oil
• 2 tbsp lemon juice
• handful of chopped fresh basil
• 2 tsp brown sugar
• black pepper

• 3 tbsp olive oil
• 1-2 tsp balsamic vinegar
• 4 tinned anchovies, roughly chopped
• 1 tsp oregano, roughly chopped

Description

Antony Worrall Thompson's Moreish Baked Layers Of Griddled Aubergine Slices, Roasted Peppers And Mozzarella Are Served On A Lemony Rocket Salad And Topped With A Piquant Anchovy Dressing

UK TV