Thick slices of in-season aubergine softened in the oven at a high temperature then topped with ripe tomatoes cooked with garlic, a little chili and a slice of mozzarella or grated parmesan.
To brighten a cloudy day…
Summer simplicity–using vegetables bang in season and begging to be used.
Me, sir! Me! Me, sir! Just like at school; eager hands in the air, knowing the answer.
This is a Nigel Slater idea from his book Tender.
I am using:
- 2 aubergines/eggplants–sliced thickly
- Olive oil (for brushing the sliced aubergines)
- Salt and pepper
- 1 lb/450 grams tomatoes–ripe as can be–roughly chopped
- 1 tbs olive
- 1 garlic clove–peeled and chopped
- a small dry chili–chopped (no need to take out the seeds)
- small handful of basil leaves (optional)
- A medium ball of mozzarella–sliced thick
- 2 tbs grated parmesan
Oven: 220C/430F (hot!)
Oil an oven tray large enough to take the aubergine slices.
Brush the aubergines with olive oil on both sides and season with salt and pepper–generously!
Put the tray in the top of the oven and cook for about 25 minutes (check at 20 minutes, but the aubergines profit from a little singeing–and they must be soft).
While the aubergines are cooking, heat the tablespoon of olive oil in a small saucepan and add the tomatoes, garlic, chili and basil (if you have it).
Cook for 20 minutes or until you have a nice mess of tomatoes.
Remove the aubergine slices from the oven and spread some of the tomato sauce on each with a teaspoon.
Top each slice with the grated parmesan or a slice of mozzarella.
Put the tray back in the oven for about ten minutes–long enough for the cheese to melt.
We had small salad with these–using cherry tomatoes from the garden, cucumber, sliced onion and small pieces of feta. (It was intended to be a Greek salad but I forgot the black olives!)
A three CHEESE feast!
An interested guest looked on.
More of her later…