This recipe is an adaptation of a recipe from Hugh Fearnley Whittinstall’s wonderful River Cottage Veg book. I am an unreformed carnivore, so as you can imagine, a book comprised entirely of vegetarian dishes wouldn’t normally be my go to text for a nice dinner on an autumn evening. It’s testament to how great the book is that my wife and I keep coming back to it for delicious dinners. This is almost a lasagne, but with no meat or pasta. And it’s almost better for it.
Evgerything is pretty much to taste, rather than a fixed weight. Use your own judgement and palate!
- Aubergines x 2
- Tinned chopped tomatoes x 2
- Bay Leaf (optional)
- Balsamic vinegar
Recipe (serves 2)
Slice the aubergine lengthways, then rinse and salt in a colander and leave for around 30 minutes.
While you wait, sweat the onion and garlic until soft, then add the tomatoes, bay leaf, basil and oregano, and simmer, adding salt, pepper and balsamic vinegar to taste, until the bitter tang has left the tomatoes.
Pat dry the aubergine slices, and rub down with a little olive oil. Throw slices into a hot griddle pan for 2-3 minutes a side, until they are soft and have nice burnt lines on them.
Put a layer of aubergine in an oven dish, and pour over a third of the tomato sauce. Dot this with torn up mozarella, then grate some parmesan on top of this. Repeat this two more times to make layers of both, much like a lasagne, except ending with the tomato sauce on top.
Put in the oven for about 40 minutes at 180c, or until the cheese on top is golden and browned.
Serve on its own or with a side salad.