I have a love-hate relationship with summer gluts - on the one hand, HOMEGROWN PRODUCE, on the other hand - so-many-courgettes-aubergines-tomatoes-aaaaaaargh.
There are only so many ratatouilles anyone can tolerate in a single season. Of course, there was the year I put courgettes into every possible kind of cake, including chocolate.
This dish makes for a rather tasty summer lunch, served on its own, or could bulk up a dinner, if served with cous-cous or flatbread, and maybe a couple of lamb kebabs.
Ingredients: (per person)
1 medium, or 2 dwarf, aubergines
2 to 4 cherry tomatoes
4 tsp pesto
2 tsp olive oil
pinch of salt
20g cheese (I used mature cheddar, but parmesan, gruyere or even mozzarella would all work)
basil leaves to garnish.
1. Preheat the oven to 200C Cut the aubergine in half lengthwise - don't bother removing the green hat.
2. Criss-cross the white aubergine flesh, taking care not to cut through the purple skin.
3. Mix the pesto, olive oil and salt together, then spread the mixture equally over the cut surface of each of the aubergine halves
4. Put the aubergine halves into a roasting tin, and roast for around 20 minutes, until the flesh is soft (the pesto will darken in colour)
5. Thinly slice the tomatoes, and grate or slice the cheese.
6. Top each aubergine with slices of tomato and a sprinkling of cheese.
7. Return to the oven for another 5 to 10 minutes, until the cheese is bubbling and golden (mine never reached this stage due to an inconvenient power cut.)
8. Garnish with basil leaves and serve.
I'm entering this in #CookBlogShare, which I am hosting this week!