This is a really rich and delicious side dish though you could also serve it as a veggie main with some rice. We went for lamb steaks.
Creamy baked aubergines – to serve 2 as a main or 4 as a side
- 1 very large or 2 small aubergines
- 1 medium onion
- olive oil
- 2 cloves garlic
- a few sprigs of thyme
- 400ml whipping or double cream
Cut the aubergines into long thin slices. Put the slices in a colander and sprinkle with salt. Leave for half an hour or more, until they have gone a bit floppy, then rinse and dry.
Peel and thinly slice the onion, then cook is some olive oil until softened, but not coloured. Peel and slice the garlic and add to the onion as it cooks. Put the onions and garlic in a shallow baking dish. Add a bit more oil to the pan and add the aubergine. Cook until golden, but not brown, on both sides. Drain well on kitchen paper so the dish doesn’t end up too oily.
Lay the aubergine slices in the baking dish on top of the onion, seasoning with salt, pepper and thyme leaves as you go. Pour the cream over the top, scatter over a couple of spoonfuls of grated Parmesan and bake at 180C/Gas 4 for 35-45 minutes, until bubbling and turning brown.
(Original recipe from Nigel Slater’s Tender Volume 1, Fourth Estate 2009.)