Broadcast: 21st December
Presenter: Anna Gare
Oven Dried Tomato & Aubergine dome
Serves 8 to 10
- 12 ripe firm Roma tomatoes,
- 3 purple onions, pealed
- 2 medium eggplants
- Olive oil
- Balsamic vinegar
- 1 tablespoon sugar
- Sea salt and pepper
- 2 cloves garlic crushed
- Salt and pepper
- Handful of oregano or basil leaves
For the Tomatoes
- Cut in half lengthways and place flesh side up on a large rectangular cooling rack. Lightly bush the tomatoes with olive oil and then sprinkle with a pinch of sugar, salt and pepper. Place on top of a flat oven tray and slow bake in a preheated 100deg oven for 3 hours or until semidried
For the onions and eggplants
- Cut each onion into 6 to 8 wedges, keeping the base intact so they don’t fall apart. Place on a baking paper lined oven tray. Drizzle generously with olive oil and balsamic. Sprinkle with a teaspoon of sugar and some s&p.
- Cut eggplants in half lengthways then into 8 wedges
- Mix 2 tablespoons of olive oil with some garlic, pepper and salt. Brush seasoned oil over wedges on both sides and Place on lined baking tray
- Bake both trays of veg in 180deg oven for about 30 minutes, turning over half way through cooking time. Allow to totally cool before moulding.
To mould salad
- Line a 2 litre stainless steel bowl with cling film and then cover the base and sides of the bowl with some of the roasted eggplants, tomatoes and onions to make it look pretty
- Gently combine the remaining roasted vegies and fresh herbs, lightly dress with a drizzle of olive oil and balsamic. Gently spoon into the centre of the lined bowl.
- Cover with cling film & press down gently. Allow to rest in fridge for at least ½ an hour and then turn out upside down on a large platter to serve.
Tips -You can make this salad well in advance; even the day before, just bring it to room temperature to serve. If you have any left overs, it makes great filling for vegie lasagnes or goes really well reheated with lamb!