Recipe

Aubergine Melts

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Aubergine Melts

Aubergine roasted in the oven with a garlic-based tomato sauce and topped with blue cheese crumbs. Green salad on the side.




Ingredients to serve 2

  • 2 x small aubergines
  • ½ tin x chopped tomatoes
  • ½ x red onion – peel and chop finely
  • 1 clove x garlic – crush, peel and chop finely
  • 2 tbsp x seedless raisins
  • 50g x blue cheese crumbs
  • 50g x cherry tomatoes – cut in half
  • 40g x salad leaves
  • 1 tbsp x red wine vinegar
  • 3 tbsp x olive oil for salad dressing (from your pantry)
  • ¼ tsp x mustard powder
  • ¼ tsp x sugar (from your pantry)
  • 5g x fresh basil - chop
  • . x olive, oil, salt & pepper (from your pantry)

Ingredients to serve 4

  • 4 x small aubergines
  • 1 tin x chopped tomatoes
  • 1 x red onion – peel and chop finely
  • 2 cloves x garlic – crush, peel and chop finely
  • 4 tbsp x seedless raisins
  • 100g x blue cheese crumbs
  • 100g x cherry tomatoes – cut in half
  • 80g x salad leaves
  • 2 tbsp x red wine vinegar
  • 6 tbsp x olive oil for salad dressing (from your pantry)
  • ½ tsp x mustard powder
  • ½ tsp x sugar (from your pantry)
  • 10g x fresh basil - chop
  • . x olive, oil, salt & pepper (from your pantry)

Method

Step 1

Preheat the oven to 200⁰C.

Step 2

Cut the aubergines in half lengthwise. Place them on a baking tray and drizzle with a little olive oil and scatter with freshly ground salt and pepper. Place in hot oven and bake for 25 minutes.

Step 3

Prepare all other ingredients as indicated above.

Step 4

Place a few glugs of olive oil in a large frying pan on medium to high heat. Add the onion and sauté for about 5 minutes until lightly brown and translucent. Add the garlic and stir fry for about a minute. Add the chopped tomatoes and seedless raisins and season with freshly ground salt and pepper to taste. Leave to simmer (boil gently – turn down the heat to low) until the aubergines are done.

Step 5

Mix the following ingredients together in a cup to make the dressing: red wine vinegar, olive oil (see quantity above for the dressing), mustard powder, sugar. Add the salad leaves and cherry tomatoes to a salad bowl and drizzle with the salad dressing. Toss to coat.

Step 6

To serve, place two halves of aubergine on each plate. Top with tomato mixture and scatter with blue cheese crumbs and chopped basil. Add a serving of salad on the side.