Monday, March 30, 2015

Recipe: Aubergine, Port Salut and Tomato Stacks

A really delightful starter recipe I have for you here- soft roasty aubergine slices with port salut and tomato- a little like a simple melanzane recipe. It may seem like I use rather a lot of olive oil, but trust me those aubergines are like little sponges, they really soak it up.

Aubergine, Port Salut and Tomato Stacks (makes 3 stacks- serves 3 as a starter)

5 tbsp olive oil
1 aubergine, sliced
Salt and pepper
25g sundried tomato paste
1 tbsp olive oil
1 x 225g port salut wedge, rind cut off, cut into 6 slices
2 tomatoes, sliced
Salad for garnish

1)Preheat oven to 180C. Heat olive oil in a frying pan. Season the aubergine with salt and pepper, and fry the slices for 3 minutes each side. Set aside. Mix together the sundried tomato paste and 1 tbsp olive oil.
2) On a baking tray, layer 1 slice of aubergine, brush over some of the sundried tomato mix, top with a slice of tomato and then a slice of port salut. Repeat the process, and finish with an aubergine slice (brushed with the sundried tomato mix) on top. Repeat the process for the other two stacks.
3) Place the stacks on a baking tray and bake for 15 minutes. Spoon a little of the sundried tomato mix around the plate for decoration, place the stacks on the plate and garnish with salad.