Layers of aubergine, potatoes, mixed herbs and garlic tomato sauce.
Aubergine & Potato Stack
(Serves 6-8)
INGREDIENTS
1kg aubergine (approx. 4 large)
1kg potatoes par boiled
6 tbsp. olive oil
For the tomato sauce:
500g tomato passata
200g red onion
50g garlic paste or 6 cloves of garlic, finely chopped
100g sofrito
1 tsp finely chopped rosemary
1 tsp finely chopped sage leaves
1 bay leaf
2 sprigs of fresh thyme
100ml extra virgin olive oil
1 tbsp. ground paprika
Salt and pepper
METHOD
- Using a food processor or hand blender, blitz the tomato passata, onion, sofrito, rosemary, sage, bay leaf and thyme. Pour into a pan with 200ml water, cover and simmer for 45 minutes until thickened and season to taste
*This is such a versatile sauce to use when cooking, and can be made up into a big batch to keep in the freezer
- Stir in the extra virgin olive oil, paprika, salt and plenty of black pepper. Remove from the heat and leave to one side
- Cut the aubergine into 2.5cm slices, place in a bowl and salt well, leave for 10 minutes to release any bitter juices
- Parboil the potatoes for 10-12 minutes until they are a slightly soft and leave to cool. Once cool, cut into 2.5cm slices
- Place a griddle or large frying pan over a medium-heat with a little olive oil and grill the aubergine and potatoes slices in batches for 3-4 minutes on each side or until softened and nicely charred
- Build the stacks by layering the slices on top of each other, alternating between aubergine and potato (three slices of each vegetable). Once complete spoon 6 tablespoons of the tomato sauce down one side of the stack
- Garnish with freshly chopped green herbs of your choice and serve
This exclusive dish is one of three available at The Real Greek from 27th February to 15th April.