AUBERGINE TOWERS

INGREDIENTS

2 medium sized aubergines

1 tablespoon olive oil

Salt and pepper

1 beef tomato cubed

2 spring onions finely chopped (white part only)

1 cup tahina paste

Clear honey

2 tablespoons toasted pine kernels

METHOD

Preheat the oven - 350?f, 180?c, gas mark 4

Trim the stalks of the aubergines and cut approximately into three 6cm pieces. Don’t worry if there is any let over as this can be cooked and diced for later.

With a sharp knife make deep intersecting cuts in the exposed flesh to from a lattice design.

Brush each piece top and bottom with olive oil.

Place on a baking sheet.

Season the aubergines with salt and pepper.

Place in hot oven for approximately 50 minutes until the aubergines are tender and lightly brown on the surface.

Whilst this is happening take a small frying pan and dry roast the pine kernels to a light brown colour. This only takes minutes so keep a close eye and do not burn.

Mix the onions and tomatoes together.

Remove the aubergines from the oven and leave to cool.

TO PLATE

Take two tablespoons of tahina and swirl with a fork, a circle around a dinner plate.

Place one of the aubergine stacks in the middle of the plate.

Squirt some honey over the tahina.

Place a couple of tablespoons of tomato on top of the aubergine and scatter a teaspoon of pine kernels over the plate.

With any left over aubergine, dice and scatter over the plate.

JP’s Notes

This delicious dish can be plated before your guests arrive in order for you to have time to have your nails done!