‘Mel, it’s Anna, Your Drunken Aubergine’

Aubergine with Tomato and Feta

 METHOD

1. Heat oven to 200C/fan 180C/gas 6·
2. Lay aubergine halves flat in ovenproof dish and pour in the wine and water.
3. Spread the passata over the white flesh. Sprinkle on the oregano and season.
4. Cover with lid or foil and bake in the oven for around 40 to 50 minutes until softened. Baste after 20 minutes, to keep moist.
5. Serve with crumbled on Feta cheese (or other crumbly cheese)·
6. Add some sliced tomato, shredded basil leaves and anything else you fancy.

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A few weeks back I posted a picture of a drunken, legless Madame au Bergine. Not all Cretan aubergines get themselves into such a state. Yet I do believe they are at their best when half cut and like many semi-comatose drunks, they may be found smeared with tomato, cheese and other things. Fortunately, like tomatoes, aubergines are a fruit and like many fruits, their flavour can be brought out when ‘stewed’ in a little wine. Today, then, I shall present for two people: ‘Drunken aubergine’.

You will take one plump, ripe aubergine; render her half cut by bisecting along her length. Then flatten her bottom discreetly to help her to stay level, smear her upper reaches (carefully) with tasty choice tomato, then get her well stewed, add a little feta cheese (or other white crumbly cheese, such as Caerphilly) and anything else that takes your fancy for her crowning glory.

Her name in Greek is μελιτζάνα, which is likely to stress out your tongue even before eating has begun, so my name for today’s dish, in Greeklish is: Mel, it’s Anna – half cut and very tasty.

INGREDIENTS

·         1 plump ripe aubergine, halved lengthways, with flattened bottoms
·         2 tbsp red wine
·         4 tbsp water
·         4 tbsp passata
·         ½ tsp dried oregano
·         Salt and pepper to taste
·         50g Feta or other crumbly cheese
·         Fresh Tomato/Basil leaves for garnish

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