'Best made in the summer with fresh basil and really ripe tomatoes, this is a lovely dish served on its own or as an accompaniment to roast lamb or chicken. Try adding a few chopped anchovies or olives into the sauce'
Rachel Allen, 'Bake', p190
I made this dish one evening in the summer holidays (Yes, I really am that behind on my blog. Seems like a world away now, with the rain lashing down outside and the temptation to put the central heating on!) On that far off day, Evan had gone to stay at Grandma's for the night and Nigel was out working. Evan is still a really fussy little soul, so this was a good opportunity to try something new without him moaning. Megan is still at the stage where she'll try most things, so I like to offer her as many new tastes as possible, and we very much enjoyed our meal for 2. I served it with pasta, to make it a more substantial dish... actually it would have been filling on its own. I love really fresh Mediterranean flavours, so this was definitely a dish for me!
- 2 large aubergines
- Salt and freshly ground black pepper
- 4 tbsp olive oil, plus extra for drizzling
- 1 onion, peeled and finely sliced
- 2 cloves of garlic, peeled and crushed or finely grated
- 650g (1lb 6oz) good red ripe tomatoes, peeled and chopped
- Pinch of chilli flakes
- 1 tsp caster sugar
- 4 tbsp chopped or torn basil leaves*
- 1 ball of mozarella, torn into pieces, or 25g (1oz) grated Parmesan (optional)
- 4 tbsp pine nuts, lightly toasted (in the oven for a few minutes or in a saucepan, over a medium heat)
- Preheat the oven to 180C/350F/GM4.
- Slice the aubergines in half lengthways and, using a teaspoon, scoop out the flesh, leaving a 5mm (1/4in) border around the edge intact. Chop the flesh, then place in a sieve sitting over a bowl, adding a good pinch of salt to draw out any bitter juices. Place the aubergine halves on an oiled baking tray, drizzle with a little olive oil and cook for 15 minutes.
- Meanwhile, heat the olive oil in a saucepan, add the onion and garlic, cover and cook over a low heat for 10 minutes, stirring every now and then, until the onion is soft. Add the drained aubergine flesh, the tomatoes, chilli flakes and sugar, and season with salt and pepper. Cook over a low heat for about 25-30 minutes, or until the sauce is reduced. Add the chopped basil and season to taste.
- Spoon the tomato sauce into the par-cooked aubergines, then add the torn mozarella or Parmesan (if using). Bake in the oven for about 30 minutes, or until the aubergine is cooked at the sides and the mixture is hot and bubbling. Sprinkle with the toasted pine nuts, and serve.
* I'd love to have a herb garden of my own, given more hours in the day. Until then, I'm reliant on the supermarket variety. I usually buy the growing pots when they're reduced (good old Co-op bargain shelf again!) I chop the leaves and keep them in re-usable containers in the freezer. All ready to drop straight into whatever I'm cooking!)
OK, now to the exciting news, drum roll please... (any guesses?)... well, it is most definitely blog related. Tomorrow I'm having lunch with Rachel herself. No, really! She's at the Cheltenham Literature Festival, promoting her new book, 'All Things Sweet'. It's advertised as 'Lunch with Rachel', so I presume she's doing some sort of talk. Maybe I'll even get to ask a question! I'm going to have to look back over my posts! Actually I have met Rachel once before, at the BBC Good Food Show. She came across as very down to earth and personable, just as she does on TV. I've persuaded my Mum to come too (didn't take much!) so very much looking forward to a girlie day. We're meeting at my Granny's house in Evesham, where Megan is being deposited for a fun day with Grandpa and Great Granny. Nigel and Evan are plotting some boy time after school, so everyone should be happy.
The dessert is a recipe from Rachel's new book. Might just come back with a copy tucked under my arm!
Hope to be back soon, with lots to tell you. Bye for now!
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