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This dish uses some of the components of a classic aubergine parmigiana, but with a lighter, more summery touch: the aubergines are baked whole, not sliced and fried, so require less oil; the tomatoes are sweet and tart and near - bursting, yet not stewed; and the cre amy mozzarella is cold, not cooked, and torn fresh at the last minute, providing a contrast to the warm baked veg
Recipe from The Borough Market Cookbook by Ed Smith (Hodder & Stoughton). Image: Issy CrokerHeat the oven to 220C. Place the aubergines in a small roasting tin, drizzled with just a little oil, and bake in the oven for 30 mins, until the flesh has started to sink and the skin split a l ittle, but they aren’t fully cooked. Remove from the oven and use a sharp knife to split the aubergines in half lengthways.
Place the halves cut side up in the tin, score the flesh in a criss - cross pattern and season generously with flaky sea salt, black pepper, half the dried oregano, and a few glugs of extra virgin olive oil. Return to the oven for a further 10 mins, then arrange the cherry tomatoes and garlic around them. Mix into the tomatoes the remaining oregano, anchovies (if using), pine nuts, and a little more salt and black pepper and return the tin to the oven for a further 20 - 30 mins, until the tomatoes are bursting, collapsing and caramelising at the edges, and the aubergine flesh is soft and translucent.
Carefully stir the balsamic vinegar and half of the basil leaves into the tomatoes, then pile them onto the aubergines with a few spoons of cooking juice. Bake for 5 mins more, then remove from the oven, spoon the cooking juices over the top again and leave for 5 mins so all the flavours mingle .
Transfer the aubergines to plates or a serving platter, tear mozzarella on and around them, and spoon any extra tomatoes and juices over the top. Garnish with the remaining basil, plus more olive oil and serve with crusty bread and a green salad, or as a side dish for barbecue - style lamb, chicken or beef.
Heat the oven to 220C. Place the aubergines in a small roasting tin, drizzled with just a little oil, and bake in the oven for 30 mins, until the flesh has started to sink and the skin split a l ittle, but they aren’t fully cooked. Remove from the oven and use a sharp knife to split the aubergines in half lengthways.
Place the halves cut side up in the tin, score the flesh in a criss - cross pattern and season generously with flaky sea salt, black pepper, half the dried oregano, and a few glugs of extra virgin olive oil. Return to the oven for a further 10 mins, then arrange the cherry tomatoes and garlic around them. Mix into the tomatoes the remaining oregano, anchovies (if using), pine nuts, and a little more salt and black pepper and return the tin to the oven for a further 20 - 30 mins, until the tomatoes are bursting, collapsing and caramelising at the edges, and the aubergine flesh is soft and translucent.
Carefully stir the balsamic vinegar and half of the basil leaves into the tomatoes, then pile them onto the aubergines with a few spoons of cooking juice. Bake for 5 mins more, then remove from the oven, spoon the cooking juices over the top again and leave for 5 mins so all the flavours mingle .
Transfer the aubergines to plates or a serving platter, tear mozzarella on and around them, and spoon any extra tomatoes and juices over the top. Garnish with the remaining basil, plus more olive oil and serve with crusty bread and a green salad, or as a side dish for barbecue - style lamb, chicken or beef.
15 minutes
Serves 18-22 scones
