Oven baked aubergine, tomato and garlic
This week the content of our veg box lead to a super dinner. Firstly we had a tonne of garlic (2 nets, 12+ bulbs) and we had fresh aubergines, avocado, tomatoes and a massive loaf of bread. Firstly I made a batch of garlic confit by slow roasting 7 bulbs of garlic (thank goodness for the rubber tube garlic peeler) with a block of butter. We’ll use the jars over the next few months.
Secondly, googling aubergine and avocado lead me to this brilliant recipe which adapted nicely to what we had in the cupboard (including the tonne of garlic butter)
You will need
- A large aubergine, sliced in half and scored deeply into squares (careful not to break the skin)
- A handful of quality tomatoes
- An avocado (halved and sliced)
- A couple of spoonfuls of garlic butter (or a clove of garlic and a tablespoon of salted butter)
- A couple of slices of quality bread
- A tablespoon of pomegranate syrup
- A tablespoon of garlic
- A pinch of chilli flakes
- A heaped teaspoon of hot smoked paprika
- A good slug of olive oil
Do
- Stick the oven on 200oC
- Score and slice all the veg
- Rub the paprika into the aubergine and add a pinch of chilli flakes
- Drizzle about a teaspoon of olive oil onto each one, top with a teaspoon of garlc butter and a pinch of flaky salt
- Stick them and the tomatoes into a roasting tray and stick in the oven for about half an hour until the tomatoes are blackened and the aubergine is soft.
- Once everything in the oven is ready toast the bread and spread with more garlic butter
- Top the aubergine with avocado and tomatoes
- Drizzle about a teaspoon of pomegranate syrup ove the top
Result
Sweat and sour, garlicky and salty, crunchy and smooth, a dish just full of punchy flavours
