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xoxo, Madeline

Baked Aubergine with Leek and Tomato

Baked Aubergine with Leek and

What you'll need:

  • 1 large aubergine
  • 2 cloves of garlic, grated
  • 2 tbsp parmesan cheese
  • 1/2 of a leek, thinly sliced
  • 3-4 cherry tomatoes, sliced
  • good quality olive oil
  • kosher salt and pepper
  • Some basil leaves as garnish

How it's made:

  1. Cut the aubergine in half, and then cut diagonally. Mix grated garlic and 1 tbsp olive oil in a small mixing bowl and then brush the mixture over the aubergine halves. Sprinkle lightly with salt. Place aubergine scored side up on a baking tray and bake for 30 minutes at 180 celcius.
  2. In the meantime, heat 3 tablespoons of olive oil in a medium-sized  skillet over medium heat. Toss in cherry tomatoes and leeks, cook for 3-5 minutes, until tomato skins begin to blister & leeks slightly soften, season with salt and pepper.
  3. When the aubergine is done baking, top the aubergine with the leeks, tomatoes, and parmesan cheese. Return to the oven for another 8-10 minutes, until cheese is melted & slightly brawn. Sprinkling with a little more salt and pepper and adding some basil leaves as garnish. Serve immediately.
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