Roasted Eggplant Caprese with Basil Pesto Mayo

Steps

1. Prep potatoes and eggplant Preheat oven to 230oC. Bring a small pot of salted water to the boil. Slice potatoes and eggplant 1cm and place separately on two lined oven trays. Drizzle with oil and season.
2. Cook potatoes and eggplant Bake potatoes in oven for about 20-25 minutes, until golden and tender. Turn halfway through cooking time. When 3 minutes cook time remains, sprinkle with cheese and continue cooking until cheese is melted. Bake eggplant on rack below potatoes for about 20 minutes, turning halfway through cooking time.
3. Prep tomatoes Slice tomatoes 0.5cm. Season your tomatoes well, flaky sea salt is especially nice! Set aside.
4. Cook peas Cook peas in pot of boiling water for 1-2 minutes, drain and refresh under cold water.
5. Prep pesto mayo and salad Combine pesto and mayonnaise together in a small bowl and set aside. Place spinach in a small bowl with almonds and peas, dress with a drizzle of oil and vinegar and season.
6. Serve eggplant and tomatoes stacked onto cheesy potatoes. Drizzle with pesto mayo and balsamic glaze and scatter with basil. Serve salad on the side.