Baked Aubergine Imam – A Guest Recipe by Alexandra Dudley
- 60 min
Taken from the brilliant cookbook ‘Land and Sea’ by ALEXANDRA DUDLEY this is just the dish for a hearty Meat Free Monday supper.
(SERVES 4 OR 6-8 AS A SIDE)
3 large aubergine or 4 smaller ones
3 tablespoons olive oil
Pre-heat the oven to 180ºC.
Chop of the stalk from the aubergine and slice the aubergine lengthways about 1cm thick.
Place your onions on a low heat in about a tablespoon of rapeseed oil and soften them. You may want to add a little water to help with the softening process. Add the garlic, chopped tomatoes, olive oil, cherry tomatoes, thyme, parsley and salt and pepper and allow to simmer for about 10 minutes.
In a separate pan brush your aubergine in a little olive oil and lightly lightly fry the aubergine on both sides to give it some colour. You do not need to cook it through.
Once evenly browned remove the aubergine and arrange the slices to cover the bottom of a rectangular oven proof dish (measuring about 30cm by 20cm). Cover this with a layer of the tomato sauce repeating this layering stage with aubergine and tomato. You may find you have two layers or three depending on the dimensions of your pan. Make sure you finish with a layer of the tomato sauce.
Bake for around 40 to 45 minutes.
This dish is delicious hot or cold and goes wonderfully well with a good sourdough loaf to mop up the sauce.
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