❧ COOKING COMPANION
TOMATO AND AUBERGINE LAYERS
Slow roasted tomatoes are chewy, juicy, and tasty. Everyone who tries this dish will love the combination of textures and fl avours.
Serves 4
❤ 6 large ripe tomatoes, cut in half ❤ 2 garlic cloves, fi nely chopped ❤ 1 tbsp dried oregano ❤ 8 tbsp extra-virgin olive oil ❤ 1 large aubergine, thinly sliced ❤ Pinch of smoked paprika ❤ 8 tbsp natural yogurt ❤ 2 tbsp runny honey ❤ 4 tbsp sliced almonds, toasted
Equipment ❤ Baking tray ❤ Spoon ❤ Colander ❤ Large bowl ❤ Griddle pan ❤ 4 serving dishes
2 Preheat the oven to (150C 300F/Gas 2). Bake the to- matoes for 2–3 hours. When ready, they should be slightly shrunk, but still a brilliant red colour. Allow to cool.
❧
1 Lay the tomatoes cut-side up on the tray. In a small bowl, mix the garlic and oregano, half of the olive oil, and season with salt and pepper. Spoon it over the tomatoes.
STEP BY STEP
4 Place the aubergine
slices in a large bowl, pour over the rest of the olive oil, and sprinkle with a little paprika. Toss together with your hands.
3 Layer the slices of auber- gine in a colander, sprinkling a little salt between each layer. Leave for 30 minutes then rinse well with water and dry.
5 Heat a ridged griddle pan, then add a single layer of the aubergine slices. Cook each side until tender. Place the slices on a plate. Repeat for the other slices.
Taken from Cook It Step by Step, publisher: DK
6 To serve, layer the tomatoes and aubergines in 4 dishes. Drizzle two tablespoons of yogurt and half a tbsp of honey over each dish. Sprinkle half a tablespoon of almonds over each portion.
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