Recipes

Aubergine Towers & Roast Tomato Sauce

Serves 4

60 minutes, including preparation, cooking and baking time – the sauce can be made whilst aubergines are baking

4 small aubergines
2 tbsp olive oil
1 small onion, chopped
2 garlic cloves, crushed
2 tsp grated lemon rind
1 tsp ground cumin
½ tsp ground cinnamon
50g/2oz sultanas
50g/2oz cashew nuts, toasted and chopped
2 tsp tahini (sesame seed paste)
50g/2oz sun-dried tomatoes in oil, drained and chopped
2 tbsp fresh coriander, chopped
Salt and pepper

To serve:

Slice off top and bottom of aubergines and stand upright.
Scoop out flesh leaving skin intact. Chop the flesh.
Heat oil in a frying pan and fry onion, garlic and spices for 5 minutes.
Preheat oven to 200ºC/400ºF/Gas Mark 6.
Add aubergine flesh and lemon rind and continue to cook for a further 8 minutes or until tender. Stir in remaining ingredients and season to taste.
Now make the sauce: in a roasting tin, add ingredients for sauce and place that in oven (45 minutes).
Meanwhile, spoon the filling for main recipe into the aubergine cases and brush with oil.
Add 1cm water to another roasting tin, add aubergines and bake for 40 minutes.

The sauce ingredients and main course ingredients will be ready at roughly the same time – all you need to do is quickly blend the sauce and serve it with the aubergine towers.

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