It doesn’t get much simpler than this. Only four ingredients and a few ‘steps’. I couldn’t find a similar recipe on the internet, so maybe I invented something. Anyway, its a lovely succulent dish. Its essential to serve this in the vessel in which it is cooked, otherwise the delicious garlic juice will escape. Individual cast iron skillets are ideal. Serve with crusty bread.
Ingredients (serves 1)
1 x aubergine
40g butter (may seem a lot but oh! - the aubergine can take it)
2 fat cloves of garlic, grated
150 g baby tomatoes cut into halves (or a little more or less according to the size of the baking dish)
A few green herbs to scatter over the finished dish (optional)
Method
Ingredients (serves 1)
1 x aubergine
40g butter (may seem a lot but oh! - the aubergine can take it)
2 fat cloves of garlic, grated
150 g baby tomatoes cut into halves (or a little more or less according to the size of the baking dish)
A few green herbs to scatter over the finished dish (optional)
Method
- Simmer the whole aubergine in boiling water for 20 minutes. Drain and allow to cool. Cooking the aubergine this way renders the flesh more porous, so the melted butter will soak in nicely!
- Heat oven to 180 C
- Carefully cut the aubergine into half from stem to base. Place the aubergine halves in an individual sized serving dish, flesh side up. Lightly score the flesh with a sharp knife.
- Add butter and garlic to small bowl and microwave briefly until the butter is melted.
- Brush the butter garlic mixture onto the aubergine. Keep going until its all soaked in.
- Place the aubergine in the oven and bake for 10 minutes. Baste occasionally.
- Tuck two thirds of the tomatoes around the aubergines and bake for a further 10 minutes
- The tomatoes will shrink a little. Add the remaining tomato halves to fill the gaps and bake for another 10 minutes.
- Serve with crusty bread to mop up the juice.
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