





Ingredients
- I aubergine, sliced into rounds
- 150g of panko breadcrumbs (found in the Ingredients range in the Japanese section in Tesco)
- 75g plain flour
- 200ml plant milk
- 100ml cold-pressed rapeseed oil
- seasoning to taste
- For the sauce:
- 2 Tbsp. cold pressed rapeseed oil
- 1 large onion, chopped
- 4 garlic cloves, peeled and crushed
- 2 x 400g tinned chopped tomatoes
- pinch of sugar (to counteract any bitterness in the tomato seeds)
- 2 Tbsp. tomato paste
- 2 Tsp. dried mixed herbs
- 1 Tsp. dried chilli flakes
- Seasoning to taste
- To Garnish:
- A handful of fresh chopped chives
Instructions
- Preheat oven to 200oC/180oC Fan/Gas 5
- To make the sauce:
- Sauté the onion and garlic in the oil until softened
- Add the rest of the ingredients, bring to the boil
- Simmer for 20 - 30 minutes. The sauce should be thick and rich, check seasoning
- For the Aubergine Tower:
- Whisk the flour, milk and seasoning together to make a thick, smooth batter
- Place the breadcrumbs in a shallow dish
- Dip the aubergine in the batter, cover fully before dipping into the panko breadcrumbs
- Fry the slices in batches until lightly browned. Resist the temptation to keep adding oil, they will absorb a fair amount if you keep adding.
- Once browned, transfer to a baking tray to keep warm and continue browning
- To assemble:
- Place the aubergine slices on a plate stacked into threes with similar sized rounds
- Pour some sauce carefully over the top
- Dress with the chopped chives
Notes
Adapted from a recipe in Plant Based magazine





