Mediterranean baked aubergine with creamy burrata

Preheat the oven to 200 °C (fan 180 °C). Wash the aubergines, trim the stems, and slice them lengthwise into slices or rounds about 1.5–2 cm thick. Lightly brush both sides of the slices with 2 tablespoons of extra virgin olive oil, and sprinkle with half of the salt and pepper.

Wash the cherry tomatoes and halve them. Peel the garlic cloves and slice them thinly. Roughly chop the pistachios on a cutting board.

Line a baking sheet with baking paper and arrange the seasoned aubergine slices in a single layer. Scatter the halved cherry tomatoes and sliced garlic between and on top of them.