Cut 2 giant aubergines (about 500g complete weight) into 2cm cubes, tip right into a colander positioned over a bowl and scatter with slightly salt. Put aside for half-hour. It will assist the aubergine flesh to loosen up and take up much less oil.
In a big, ideally nonstick sauté pan, heat 250ml of olive oil, then add the aubergine. Peel 3 cloves of garlic, then slice them thinly and add them to pan. Let the aubergine cook dinner with the oil and garlic for about 10 minutes, partially lined by a lid, turning the items over every so often in order that they color evenly. Roughly chop 15 basil leaves and about 30 of parsley. Add them to the aubergine and put aside.
Make the herb paste: combine collectively 4 tbsp of mayonnaise with 150ml of bitter cream. Stir in 1 tsp of Dijon mustard, 2 tsp of capers, 20 parsley leaves, a splash of white wine vinegar or tarragon vinegar and slightly salt and black pepper. Style and sharpen the flavour with extra vinegar if you want. Make 8 small items of toast both from a baguette or a sourdough loaf, then unfold with the herb cream. Pile the aubergine on prime and serve. Sufficient for two
The aubergine and basil is price desirous about as a aromatic sauce for pasta. Toss with a small selection pasta, similar to orecchiette or gemelli, including a splash extra of olive oil and slightly lemon juice as wanted.
There’s additionally chance right here for a tart filling. Take a sheet of puff pastry, trimmed to twenty x 30cm, place on a baking sheet, then utilizing a pointy knife, rating an interior rectangle 2cm in from the sides with out going proper via to the baking sheet. Brush the outer rim with slightly overwhelmed egg, then bake at 200C/gasoline mark 6 for 20 minutes. Pile the aubergine and basil filling into the central rectangle, bake for an additional quarter-hour and serve heat.
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