This tangy version of an Aubergine Parmigiana is wonderful vegetarian dish to serve on its own or it makes a great side to grilled meats. I love it in the Summer months served with BBQ’d crispy skinned fish fillets, or chargrilled lamb or beef steaks in the Winter. Serve with extra chopped herbs, a few rocket leaves, a drizzle of olive oil & toasted sourdough slices to mop up the sharp creamy juices.
Extra Virgin Olive oil
Salt & pepper
1 punnet Black cherry tomatoes [300gms]
Fresh Rocket Leaves
500gm Crème fraiche [I use a whole Tatua packet]
2 garlic cloves finely sliced
Shaved Parmesan to taste – around 50gms
A small handful Flat Leaf Parsley – roughly chopped
2 tbsp chopped Lemon Thyme
2 tbsp chopped Chives
Toasted Sourdough Slices to serve
Take the aubergines and slice into 1cm thick slices, lay on a tray and sprinkle generously with salt to remove bitterness. Let sit for half an hour until moisture appears on the surface. Pat dry with paper towels and lay on a lined baking tray.
Heat oven to 190c fan forced.