TO DRINK: Domain Vacheron Sancerre 2008 (France), bright, light and flinty.
Aubergine and cream cheese stacks with tomato and basil sauce
Ingredients
- TOMATO AND BASIL SAUCE
- 2 x 410g tins Italian chopped tomatoes
- 1 onion, roughly chopped
- 2 garlic cloves, finely chopped
- 2,5ml (½ tsp) chilli flakes (optional)
- 30ml (2 tbsp) brown sugar
- salt and freshly ground black pepper, to taste
- handful fresh basil leaves
- AUBERGINE STACKS
- 4 aubergines, sliced thinly lengthways with a mandolin
- 45ml (3 tbsp) olive oil, for frying
- salt and freshly ground black pepper, to taste
- 250ml (1 cup) plain or flavoured cream cheese
- 45ml (3 tbsp) ready-made red pepper or tomato pesto
- 60ml (¼ cup) pine nuts, toasted
- fresh basil leaves, to serve
- vine tomatoes, to serve (optional)
Instructions
1
For the sauce, place the tomato, onion, garlic, chilli and sugar in a saucepan and simmer on medium heat until reduced and thickened slightly, about 20 minutes. Season and stir in the basil just before serving.
2
Meanwhile, for the stacks, lightly fry batches of the aubergines in the oil over medium heat until tender and golden, about 5 minutes per batch. Season and keep warm.
3
Place the cream cheese and pesto in a bowl and mix to combine.
4
Stack alternate layers of aubergines and cream cheese mixture on each plate. Scatter the pine nuts and basil on top. Serve with the tomato sauce on the side and vine tomatoes, if desired.
