A great dinner party dish!
- Thickly slice the aubergine, keeping the stem. Salt the slices & leave for 30 mins approx to draw out the excess fluid.
For the sweet potato layer: sautee the onion with the thyme until sticky & brown. Steam & mash the sweet potato & combine with the onion mixture (discarding the thyme sprig)
For the mushroom layer: sautee the mushrooms until they release their juices. Season with black pepper & add the spring onion. When all the liquid is gone, add a splash of whiskey & cook just until the alcohol has evaporated.
For the micro ratatouille layer: sautee the onions, garlic & peppers until the onions begin to soften. Add the dried herbs, courgettes & tomatoes & continue to cook until the courgettes are just beginning to soften. Remove from the heat and add the basil.
Prepare the aubergine slices: rinse to remove all traces of the salt. Dry the slices thoroughly & grill, turning once during cooking. Don’t forget the stem!
Assemble the tower: place one filling on top of each aubergine slice. Serve immediately & enjoy!