The combination of this nutty, fragrant pesto with seasonal freshness of the aubergine makes this a 'can't miss' dish.
Heat a griddle pan on a medium heat. Brush both sides of the aubergine with some of the oil and season. Grill for 1-2 minutes each side. Leave to cool.
Pulse the almonds, garlic and Parmesan in a food processor. Add the parsley and remaining oil, and season. Pulse until you have a chunky texture. Then, stir in the vinegar.
Tear the mozzarella into pieces and arrange on two plates with the aubergine. Drizzle over the pesto.
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