Aubergine Parmigiana

I love the dark, glossy skin of an aubergine. I love how they absorb flavour, hold their shape and round off a dish without the need for meat. In this recipe I char-grill them or even better, barbeque. The smokiness really intensifies the flavour of the dish.

I made this one in my brownie tin, so just served six with a big side salad. 

I love North End Road market in Fulham where every bowl of fruit or veg is a pound and I've always been impressed with the quality, but best to use straight away! 

Here is a shoddy phone shot of one of the many stalls, not very glamorous but neither is the market, but you get the perk of THE BEST FALAFEL from a stall at the end.  

 Slice 4 aubergines 5mm thick, brush them with oil and char-grill on both sides until dry

 I pop them on a cake rack so they don't go soggy when piled up out the pan

Fry off 2 small red onions and 4 cloves of garlic in olive oil, a pinch of dried oregano, s n p. Meanwhile skin and chop about 12 tomatoes and reduce or 2 cans if you like and then tip them onto onions and let simmer for 10 mins. I add a splash of red wine vinegar and a little rose harissa at this stage.

Line your dish with foil and then layer the tomato sauce, aubergines and about 150g of grated parmesan and 50g of mozzarella and basil leaves.

Drizzle with a little olive oil and bake! If the tomato sauce and aubergines are still hot, this only takes 20-30 minutes at 180c

Before and after shot..