Aubergine Melts Food

GRIDDLED VEGETABLES WITH MELTING AUBERGINES

Steps:

• Grill the aubergine, turning frequently, until soft all over and the skin is blistered, about 8-10 mins. Alternatively, if you have a gas hob, cook it directly over the flame. When it is cool enough to handle, remove the skin, finely chop the flesh and mix with the lemon juice, 1 chopped clove garlic, 1 tbsp parsley, 1 tsp extra virgin olive oil and the seeds. Mix the remaining parsley with the remaining chopped garlic and the lemon zest.
• Meanwhile, mix the thyme, crushed garlic and rapeseed oil and toss with the vegetables, keeping the onions as slices rather than breaking up into rings. Heat a large griddle pan and char the vegetables until tender and marked with lines - the tomatoes will need the least time. Pile onto plates with the aubergine purée and olives, drizzle over a little extra olive oil and scatter with the parsley, lemon zest and garlic.

AUBERGINE (EGGPLANT), TOMATO & MOZZARELLA MELTS

Steps:

• Cut aubergine into rings 5cm thick.
• Place in roasting dish.
• Brush with half oil& shake over half salt.
• Place sliced tomatoes on each, then sliced mozzarella.
• Sprinkle top with remainder salt, olive oil, pepper& garlic.
• Bake for 20 minutes on 200°C.
• Sprinkle with fresh basil& serve.

AUBERGINE (EGGPLANT) MELTS

Steps:

• Heat oven to 200C/fan 180C/gas 6.
• Drizzle the oil over the aubergine and bake in the oven for 25 mins until softened.
• Meanwhile, slice the tomatoes and mozzarella, then arrange on top of the aubergine.
• Return to oven for another 5 mins or until the cheese has melted.
• Scatter over some basil leaves.
• Serve with couscous and green salad.