Put the oven on high near to its highest. Cut the aubergine in half and cut 3 Highway lines into the aubergine but do not go all the way through

Add olive oil all over the aubergine. Then add the garlic to the highway lines.

Push the mozzarella into the lines equally

Smother the top in red pesto or chilli sauce if you are inclined

Cook for 20 mins. You will need to test the flesh of the aubergine to make sure it has a balanced texture.

Before serving give it a good sprinkle with salt and dried parmesan. It goes well with arrabita pasta. I like to use up what I have left in the fridge so I have added a simple red pesto vegetable pasta.