BAKED AUBERGINE WITH TOMATO SARTO, GOATS CHEESE AND BASIL
What you need
- [ ] 8 tbsp olive oil
- [ ] 2 medium to large aubergines
- [ ] 1 finely chopped red onion
- [ ] 600g canned tomatoes in juice
- [ ] 1tbsp tomato puree
- [ ] ½ tsp red chilli flakes
- [ ] 2 garlic cloves
- [ ] 100g Risotto Rice
- [ ] 450ml vegetable stock
- [ ] 1 egg yolk
- [ ] 75g parmesan cheese
- [ ] 100ml whipping cream
- [ ] 75ml crème fraiche
- [ ] 75ml prepared pesto sauce
- [ ] 150g goats cheese log
- [ ] Fresh basil leaves to garnish
Proposed by: Paul Gayler
How to prepare:
A rustic Italian baked aubergine dish filled with a rich tomato rice stuffing called ‘’sarto rosso.’’ Topped with goat’s cheese, it is then oven baked in a rich basil cream, utterly delicious. I also sometimes prepare it also made with the addition of some diced Italian sausages cooked in with the rice. This dish makes for a great vegetarian starter or light lunch dish served with a light dressed salad.
Preheat oven to 175c. Heat 2 tbsp of the olive oil in a heavy based pan, add the onion , half the garlic and cook for 5-6 minutes or until softened.
Add the tomatoes, red chilli flakes ,tomato puree, then cook gently for a further 5- 8 minutes. Remove half the tomato mix and place to one side.
Add the rice and mix well with the tomatoes, add the stock, cover with a lid and simmer for 12 minutes until the liquid has been absorbed, the rice cooked and bound in the thick reduced tomato sauce. Transfer to a tray to go cold, then add the egg and Parmesan, then place to one side.
Cut each aubergine into 8 x 2.5 cm slices, (allowing 4 slices per serving). Fry the aubergine slices in the remaining olive oil until golden brown on both sides, then drain them on kitchen paper to remove excess oil.
Lay out 8 slices of aubergine in the base of an ovenproof dish, then spoon on neatly a good mound of the tomato rice onto each aubergine, followed by another slice of aubergine, to form little towers. Top each tower with a slice of goats cheese, then with a spoonful of the reserved tomatoes.
In a bowl mix the two creams, basil pesto, remaining garlic and season to taste. Pour the cream over the aubergines then place in the oven to bake for 10-15 minutes until sauce has thickened a little and lightly browned. Allow to cool slightly before serving, scattered with some fresh basil leaves.