Photo by Janna Dixon
Eggplant stacks go well with green salad and bread
- Dice an onion, chop a few garlic cloves and cook in a little olive oil to soften.
- Add a good amount of tomato paste and fry in the oil.
- If you have it, add some sprigs of fresh thyme or a little dried thyme.
- Add your tomatoes, fresh diced or canned, and cook down to a chunky but coherent consistency.
- It is perfectly acceptable to use a potato masher to mush it up if it looks a bit lumpy.
- Remove the thyme from its stalks, add to the tomatoes and season with salt and pepper.
- Slice eggplant longways, layer in a baking dish and liberally dress with olive oil.
- Add a little water, season with salt and pepper and bake in a moderate oven until coloured and soft.
- You may need to turn the eggplant slices while they are cooking to achieve an even result. Allow 3 slices per serve. Once cooked drain on a paper towel.
- Boil some eggs (allow 1 per serve) and cut into slices.
- Slice some tasty cheese. Allow one good slice per serve.
- Using the baking dish you cooked the eggplant in (to save washing up) start making the stacks.
- Start with an eggplant slice, spread some tomato sauce across it and some sliced hard boiled egg.
- Place a slice of cheese on the egg, then cover with another eggplant slice.
- Spread this with more tomato sauce, the rest of the egg and another eggplant slice.
- Top this with more tomato sauce and a bit of cheese.
- Put back into a moderate oven and once the cheese has melted and the stack is bubbling it is ready to serve.
Tip: All you need is a green salad and some bread to mop up the juices