Cambridge Edition April 2020 - WEB



2. Cut each skinned tomato into quarters. Remove the pulp and seeds and then cut into small cubes. Scatter the tomato over the roasted aubergines and sprinkle with parmesan. Pop them back into the oven for three minutes, until golden brown. 3. Arrange the aubergines on four serving plates and drizzle a little olive oil over the top. Sprinkle sea salt crystals and freshly ground black pepper on top with chopped basil and serve immediately.

INGREDIENTS • 2 aubergines cut in half • 8 garlic cloves, each sliced into four pieces • 40ml olive oil • 2 tbsp balsamic vinegar • 100g parmesan cheese, grated • 4 ripe tomatoes, skinned • Sea salt crystals

STEP-BY-STEP GUIDE 1. Preheat the oven to 180°C, gas mark 4.

Slash the flesh of the aubergines diagonally with a knife, 2cm deep. Put the sliced garlic cloves in the cuts, distributing them equally between the aubergine halves. You should have eight garlic slices in each. Mix the olive oil and balsamic vinegar and use to brush the flesh side of each aubergine. Put them in a baking dish and roast in the preheated oven, flesh side up, for about 30 minutes.

• Freshly ground black pepper • Extra olive oil, for drizzling • ½ bunch of basil, finely chopped


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