3–4 large heritage tomatoes, cut into 8 thick rounds of 1.5cm each (cut any remaining tomatoes into 1cm dices)
350ml shop-bought baba ganoush
Fresh basil leaves and olive oil to garnish
Place the aubergine slices on a tray, then sprinkle with salt and leave for 30 minutes. Pat dry with kitchen paper.
In a large bowl, mix together half of the pesto with the olive oil, garlic and lemon juice.
Add the aubergines and leave in the mixture for at least an hour.
Heat the oil in a large saucepan.
Mix together the flour and paprika. Season with plenty of salt and pepper.
Combine the Panko with the parmesan cheese and dried herbs.
One at a time, place the aubergines into the flour mix and dust off, dip into the egg wash, then coat with the Panko.
Fry them in batches until golden, then drain on some kitchen paper.
Stack the aubergines with slices of heritage tomatoes and baba ganoush.
Scatter the diced tomato and remaining pesto around the plates.
Sprinkle a few fresh basil leaves and a drizzle of olive oil over the dish.
Recipe by Jody Spencer
About Taste Buds
Taste Buds is published by We Make Magazines, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper. Just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!
Write to Us
Roe Valley Barn
Devon TQ12 4QL