Aubergine and Tomato Rounds

A delicious side dish. Best served cold. The happy marriage of roast aubergine, Basil Pesto and wilted tomatoes cannot be beaten! Also excellent served with a braai.


  • 3 - 4 medium aubergines
  • Ina Paarman’s Seasoned Sea Salt
  • olive oil
  • 400 g rosa or cherry tomatoes
  • Ina Paarman’s Chilli & Garlic Seasoning
  • olive oil
  • fresh basil for cooking and garnish
  • Ina Paarman’s Basil Pesto

Adjust the oven rack to the middle position and preheat the oven to 200°C.

Arrange aubergine slices on an oiled baking sheet. Season the slices, very lightly, on one side only, with Seasoned Sea Salt and then drizzle generously with olive oil. Bake for 25 minutes until nicely browned (no need to turn).

Put the tomatoes in a smaller baking sheet or ovenproof dish. Season with Chilli & Garlic Seasoning, drizzle with olive oil and add a handful of basil leaves. Bake together with the aubergine for ± 20 minutes until the tomatoes are beginning to blister.

Fit cooked aubergine slices into rings ± 6cm wide and 3 ½ cm high, spread each one with dollop of Basil Pesto. Top with tomatoes. Leave at room temperature or in the fridge.

To Serve

Remove rings, lift with an egg lifter onto a platter. Top with fresh basil.

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