BJ Broderick
A great dinner party dish, this three layered aubergine tower recipe is sure to impress the guests.
1 aubergine
Olive oil
Sweet Potato & Caramelised Onion Layer:
½ sweet potato
½ white onion, diced
Sprig of thyme
Whiskey Mushroom Layer:
Handful of mixed mushrooms, roughly chopped
½ spring onion, diced
Freshly ground black pepper
Splash of whiskey
Micro Ratatouille Layer:
½ courgette, finely diced
75g mixed sweet bell peppers, finely chopped
½ red onion, finely chopped
2 cloves of garlic, crushed
½ jar of chopped tomatoes
A pinch of dried herbs
A handful of basil leaves
A great dinner party dish, this three layered aubergine tower recipe is sure to impress the guests.
Thickly slice the aubergine, keeping the stem. Salt the slices & leave for 30 mins approx to draw out the excess fluid.
1. For the sweet potato layer: Sauté the onion with the thyme until sticky and brown. Steam and mash the sweet potato and combine with the onion mixture (discarding the thyme sprig).
2. For the mushroom layer: Sauté the mushrooms until they release their juices. Season with black pepper and add the spring onion. When all the liquid is gone, add a splash of whiskey and cook just until the alcohol has evaporated.
3. For the micro ratatouille layer: Sauté the onions, garlic and peppers until the onions begin to soften. Add the dried herbs, courgettes and tomatoes and continue to cook until the courgettes are just beginning to soften. Remove from the heat and add the basil.
4. Prepare the aubergine slices: rinse to remove all traces of the salt. Dry the slices thoroughly and grill, turning once during cooking. Don’t forget the stem!
5. Assemble the tower: place one filling on top of each aubergine slice. Serve immediately and enjoy!
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