This delicious recipe was created by Lindsey Bareham and featured in The Times in May 2015.
Prep Time: 20 minutes
Cooking Time: 30 minutes
2 Aubergines (300g each)
2 tbsp flour
3tbsp olive oil
16 cherry tomatoes
12 pitted black olives
6 black garlic cloves
1tbsp belazu balsamic vinegar
200g Feta Cheese
Fresh Basil leaves, flat parsley leaves or dried oregano.
1. Slice the aubergine in 5 long equal slices. Dust with flour shaking off any excess. Heat the oven to 200c /gas mark 6. Smear a shallow roasting tin with oil and lay out the slices. Smear the tops with oil and bake for 15 minutes, turn, add a smear of oil and bake for 10-15 minutes or until soft.
2. Meanwhile, pierce the tomatoes with a sharp knife, place in a small oven proof frying pan with the olives, black garlic, balsamic vinegar and 2 tbsp of olive oil. Place in the oven for the last 10 minutes of the aubergine cooking.
3. Lay out the soft, buttery aubergine slices , top with big pieces of feta then spoon over the hot tomato dressing. Scatter over herbs.