A Tian of Aubergine & Tomato with Crème Fraiche
Serves 2 as a main meal or 4 as a side dish/starter
Ingredients
- 1 large aubergine – sliced,
- Olive oil,
- 3 large tomatoes, sliced,
- Salt & pepper,
- 200g tub of crème fraiche,
- Handful of cheddar or parmesan.
Method
- Preheat the grill to high and the oven to 190°c/gas mark 5.
- Brush the aubergine with a thin layer of oil on both sides. Place the slices on a baking tray and grill until softened, turning over to cook the other side as well. You will probably have to do this in two batches. Set aside.
- Quickly grill one side of the tomato slices until just cooked. Set aside.
- In a medium sized oven proof dish make a layer using half of the aubergine, season with salt & pepper. Top with the tomatoes, season with salt & pepper. Finish with a final layer of aubergine and season with salt & pepper again.
- Blob the crème fraiche all over the top layer of aubergines (it will seep down while cooking) and sprinkle the cheese over the top.
- Bake in the oven for 20-25 minutes until the cheese is golden and the crème fraiche is bubbling around the edges.