This is a really comforting, creamy and delicious bake. It is a Hugh Fearnley-Whittingstall recipe but I make it so often that I just had to add it to my blog. Feedback has always been positive as I tend to make it when I have guests. You can serve it with a crisp salad for lunch or add roast potatoes for a more substantial dinner.
Ingredients-serves 4
2 large aubergines
Small bunch of basil leaves
4 springs of thyme, leaves removed
Handfull of flaked almonds
Tomato Sauce
2 x 400g tins chopped tomatoes
3 garlic cloves, sliced
75g cashew nuts
1 tablespoon olive oil
2 bay leaves
Method
To make the sauce put all sauce ingredients into a pan and simmer for 20 minutes uncovered. When ready, let it cool slightly, remove the bay leaves and blend until smooth. It should end up having the consistency of whipped cream.
Preheat the oven to 180c and put a griddle pan on the hob to heat up.
Slice the aubergines into 5mm slices and place them onto the griddle. Grill them in batches until you get the lines on each side.
Place a single layer of aubergine slices into a 2 litre capacity baking dish. Season the layer with salt and pepper and add a third of the basil and thyme. Dollop on a third of the sauce and then continue with two more layers.
Scatter flaked almonds on top and bake for about 30 mins until the top starts to colour and it is bubbling. Let it stand for 10 minutes before serving. Enjoy!
