Served just warm with nutty brown rice, garlicky yoghurt and rocket salad on the side, this dish makes a lovely vegetarian supper. It also works well with grilled or barbecued lamb, wrote the late Skye Gyngell in her bestselling book “A Year in My Kitchen”, which has just been reissued in a 20th anniversary edition.
Ingredients (serves 4-6)
- 1.5kg aubergines, trimmed
- sea salt and freshly ground black pepper
- olive oil, to shallow fry
- 50g unsalted butter
- 1kg ripe tomatoes, roughly chopped
- 4 garlic cloves, peeled and sliced
- 400ml crème fraîche
- 2 tbsp tarragon leaves, finely chopped
- 2 tbsp chopped flatleaf parsley, plus extra to finish
- ½ tbsp chopped thyme leaves (ideally lemon thyme), plus sprigs to garnish
- 1 tbsp finely chopped chives
- 50g parmesan, freshly grated
- extra-virgin olive oil, to drizzle
Method
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- Slice the aubergines into 1cm rounds. Lay in a colander and sprinkle generously with salt. Leave to degorge the juices for about 30mins – beads of moisture will appear on the flesh. Before cooking, pat each slice dry with kitchen paper.
- Heat a 1cm depth of olive oil in a large, fairly deep frying pan over a medium-high heat. Fry the aubergine slices, a few at a time, until golden brown on one side, then turn and brown on the other side. Remove and drain on kitchen paper.
- Melt the butter in another saucepan. Add the chopped tomatoes and garlic and season with a good pinch of salt and pepper. Cook over a low heat for about 15mins until the tomatoes are soft.
- Meanwhile, put the crème fraîche into a small pan and bring to the boil over a medium heat. Allow to bubble until reduced by a third, then take off the heat and add the tarragon, parsley, thyme and chives. Add half of the parmesan and taste for seasoning.
- Preheat the oven to 180°C. Line the bottom of a large, shallow ovenproof dish with a layer of aubergine slices. Follow with a thin coating of the tomato sauce and a sprinkling of parmesan. Continue layering, finishing with tomato sauce. Pour over the crème fraîche and sprinkle with the remaining parmesan. Leave to sit for a few minutes to allow the flavours to get acquainted.
- Place in the oven and bake for about 20-25mins until golden brown. Allow to stand for 5mins. Drizzle with a little extra-virgin olive oil and sprinkle with a pinch or two of salt. Scatter over some finely chopped parsley and thyme sprigs to garnish and serve... but not too hot!
Taken from A Year in My Kitchen by Skye Gyngell.
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