Roasted aubergines with tomato and Parmesan
2 aubergines cut in half
8 garlic cloves, each sliced into 4 pieces
40ml olive oil
2 tbsp balsamic vinegar
100g Parmesan cheese, grated
4 ripe tomatoes, skinned
Sea salt crystals
Freshly ground black pepper
Extra olive oil, for drizzling
½ bunch of basil, finely chopped
Preheat the oven to 180°C, gas mark 4. Slash the flesh of the aubergines diagonally with a knife, 2cm deep. Put the sliced garlic cloves in the cuts, distributing them equally between the aubergine halves. You should have 8 garlic slices in each one. Mix the olive oil and balsamic vinegar and use to brush the flesh side of each aubergine. Put them in a baking dish and roast in the preheated oven, flesh side up, for about 30 minutes.
Cut each skinned tomato into quarters. Remove the pulp and seeds and then cut the tomato flesh into small cubes. Scatter the tomato over the roasted aubergines and sprinkle each one with Parmesan. Pop them back into the oven for another 3 minutes, until golden brown.
Arrange the aubergines on 4 serving plates and drizzle a little olive oil over the top.
Sprinkle sea salt crystals and freshly ground black pepper on top with chopped basil and serve immediately.
This recipe can be found in our new cookery book ‘Bon Appetit’ by Regis Crepy, chef proprietor at The Great House restaurant in Lavenham. Simple and delicious!