Difficulty: Easy - for beginners
Dietary guidance: v n g
2 round aubergines
500g datterini confit
extra virgin olive oil
salt and pepper
First prepare the datterini confit.
Slice the aubergines in half and bake at 180C or 30 minutes on greaseproof paper.
Once softened, scoop out the pulp and discard the skin. Mash the flesh in a bowl with salt, pepper and extra virgin olive oil.
Season the mascarpone with oregano and extra virgin olive oil, adding some of the water left when cooking the tomatoes, until you have a creamy consistency.
Transfer the creamy mascarpone in a piping bag and divide into 4 martini glasses. Top with a few of the confit tomatoes, the aubergine puree, more datterini, a final touch of mascarpone for decoration and a few basil leaves.
Keep refrigerated until serving. Serve with crispy bread.