Baked Aubergine & Tomato Stacks with Garlic, Lemon, Rosemary & Thyme (V / VG)
Using our Rosemary, Thyme & Lemon Bread Dipper, this takes your veggies to a whole new level. Dinner party ready.
Makes 2 Stacks
1 large Aubergine
2 large Beef Tomatoes
2 cloves of garlic
A good twist of salt
Pour the Bread Dipper into a large shallow dish, crush the garlic and add it along with the salt. Mix together well.
Slice the Aubergine into 10mm slices across to form rounds. Slice the tomato in the same way. Once these are cooked they will stack together so try and keep them quite even in size.
Leave to soak up the marinade for 10 mins while you pre heat your oven to 170C fan / 190C / Gas Mark 5 oven. Then pop the baking tray in the oven and roast for 15 mins. Remove from the oven and gently flip your rounds over then roast for a further 15 mins.
Remove from the oven and allow to cool in the tray for a few minutes, then gently stack in alternate layers onto your serving dish with a base of aubergine until you have created 2 towers.
Garnish with a sprig of rosemary and a slice of lemon and serve!