Baked Aubergines & Mozzarella | Great British Food Awards

Ingredients

• 2 medium - large aubergines (about 300g each)
• 2 tbsp dried oregano
• Extra virgin olive oil, for drizzling
• 500g cherry tomatoes (ideally a mix of colours)
• 4 cloves of garlic, flattened and peeled
• 6 - 8 salted anchovies in oil, chopped (optional)
• 30g pine nuts
• 1 tbsp balsamic vinegar
• 20 basil leaves
• 250g buffalo mozzarella