Aubergine and courgette Charlotte with rustic tomatoes

Method

1. Carefully cut off the first 5 cm of the aubergines and cut a 1cm slice from the middle, scoop out all but 1 cm of the flesh from the tops, but not the slices. Scoop out the flesh of the remaining aubergine pieces and pop into a mixing bowl, reserve.

2. Set the oven to 180°C/gas 4. Line the ramekins with cling film and fit the aubergine tops into them cut side up. Season with salt and freshly ground black pepper. Add the rest of the charlotte ingredients to the aubergine flesh and season with the cayenne, paprika, lemon juice and a little salt and freshly ground black pepper. Top with the remaining aubergine slices and press down to seal. Place the ramekins in a roasting pan and pour enough water into the roasting pan to come ¾ the way up the sides. Cook for 20 minutes.

3. For the tomatoes, heat the olive oil with the garlic and herbs in the oven, quarter the tomatoes and place into a mixing bowl with the sugar and salt and mix well, pop the tomatoes into the oil and bake for 20 minutes, at the same time as the charlottes.

4. To serve, stir the sherry vinegar into the tomatoes and season with freshly ground back pepper. Spoon the tomatoes into the centre of each of 4 warmed plates and place a charlotte on top. Spoon the dressing all over and top with rocket and mitzuna lettuce and some Parmesan shavings.

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Ingredients

4 Aubergines, roasted whole
salt and fresh ground black pepper
2 courgettes, finely diced and fried in olive oil
250g cooked basmati rice
100g Pine kernels, toasted
125g Gorgonzola cheese
pinch of cayenne pepper
pinch of Paprika
juice of 1 lemon
1 tbsp Mint, finely chopped
1 tbsp Coriander, finely chopped

For the rustic tomatoes:

100ml Olive oil
12 garlic clove, left whole but peeled
1 tbsp thyme leaves
few sprigs of Rosemary
2 tsp caster sugar
2 tsp rock salt
1kg ripe plum tomatoes
1 tbsp sherry vinegar

To serve:

rocket and mitzuna lettuce
parmesan shavings

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