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Member recipe

Parmesan Aubergine Stacks

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Serves 2

A Cheesey, salty and elegant dish.

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  • 1 Whole Aubergine
  • 30g Grated Parmesan
  • Olive Oil
  • 2 Whole Tomatoes
  • 6 Basil Leaves
  • 2 tsp Salt


    1. Preheat the oven to 200C/fan
    2. Slice the Aubergine into roughly 6mm slices
    3. Add salt and oil to aubergine strips and bake for 10 minutes.
    4. While that bakes; Chop tomatoes into Slices, thinner the better
    5. Remove aubergine strips and flip. Add a generous heap of parmesan to each strip and bake for another 15 minutes.
    6. Remove from Oven and place a layer of Aubergine on a plate, with two tomato slices on top and then a leaf of basil for each tomato, place another aubergine slice on top and repeat for each serving. A small tomato slice with basil leaf on top makes the dish more elegant.

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