Aubergine & heritage tomato stacks

Try this recipe for a burst of summer flavours

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Recipe by: Jody Spencer

Main
Ingredients

  • 2 medium aubergines, cut into 8 thick rounds of 1.5cm each
  • 60ml green pesto such as broad bean, coriander & almond
  • 2 tbsp olive oil
  • 3 fat garlic cloves, minced
  • Juice of 1 lemon
  • Salt and pepper to taste
  • Vegetable oil for frying
  • 30g plain flour
  • 1/4 tsp sweet smoked paprika
  • 100g Panko breadcrumbs
  • 1 heaped tbsp grated parmesan cheese
  • 1 tbsp dried herbs
  • 1 egg beaten
  • 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

Method

  1. Place the aubergine slices on a tray, then sprinkle with salt and leave for 30 minutes. Pat dry with kitchen paper.
  2. In a large bowl, mix together half of the pesto with the olive oil, garlic and lemon juice.
  3. Add the aubergines and leave in the mixture for at least an hour.
  4. Heat the oil in a large saucepan.
  5. Mix together the flour and paprika. Season with plenty of salt and pepper.
  6. Combine the Panko with the parmesan cheese and dried herbs.
  7. One at a time, place the aubergines into the flour mix and dust off, dip into the egg wash, then coat with the Panko.
  8. Fry them in batches until golden, then drain on some kitchen paper.

To serve

  1. Stack the aubergines with slices of heritage tomatoes and baba ganoush.
  2. Scatter the diced tomato and remaining pesto around the plates.
  3. Sprinkle a few fresh basil leaves and a drizzle of olive oil over the dish.

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