Preheat the oven to 200 degrees celcius.
Slice the aubergines, the tomatoes and the mozzarella into rounds.
Pick the leaves from the basil. Peel and crush the garlic. Grate the parmesan cheese. Finely slice the spring onion.
Heat a griddle or a frying pan and add a little olive oil. Place the aubergines on the pan or griddle and cook for about 1 minute on each side.
In individual stainless steel serving rings, layer the tomato, aubergine and mozzarella slices. Sprinkle a little chopped spring onion between each layer and season with salt and pepper. Continue to layer until the ring is full.
Place in the oven for 10 - 12 minutes.
In the meantime, blend the garlic and pine nuts with olive oil. When this is quite smooth add the basil leaves, more olive oil and blend until smooth again. Add the parmesan and salt and pepper to taste and quickly blend again.
Serve the pesto dressing on the plate next to the hot tian.
«To make red pesto, roast 4 red peppers in the oven then remove the skin. Use the cooked peppers instead of the basil to make red pesto. You can add a dash of lemon juice or white wine vinegar to your pesto to sharpen the flavour.»
An impressive dish of aubergine, tomato and mozzarella layers served with a fresh pesto dressing.