Purée a 15g bunch of basil , 1 peeled clove of garlic and a pinch of sea salt in 75 ml olive oil.
Cut an aubergine in two 1 cm slices, cover with salt and leave for 10 mins, then wipe off the salt.
Brush with oil and panfry the slices in the grillpan, about 5 mins per side
Plate them and cover with slices of Mozzarella. Halve 4 cherry tomatoes and squeeze out the seeds on the Mozzarella.
Finish with some basil oil and the zest of a lemon
Serve with panfried Turkish bread
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