Baked aubergine with tangy tomato dressing
You can never go wrong with this beautiful combination of textures and flavours; the earthiness of the smoked aubergine balanced by the sharp sweetness of the tomatoes which is calmed only by the richness of the olive oil and the fresh coriander. A perfect accompaniment however I would give this pride of place as the main course.
- 15 g tomato puree
- 5 g garlic
- 10 g coriander
- ½ lime (juice)
- 10 ml olive oil
- 1 spring onion
- 2 cherry tomatoes
- 1 Aubergine
Bake the whole aubergine in the oven at 250°C for 25 minutes. In the meantime, make the dressing.
Once cooked, remove the aubergine from the oven. Allow to cool , slice in half length ways holding the stem, to butterfly the aubergine. Spoon the dressing on top and serve.