Japanese aubergines are less bitter than the European ones. They are ripest during summer (June/July) but can be found all year round. The smaller they are, the better they taste. You can also use a barbecue, griddle or pan to prepare the aubergines in this recipe.
Makes 4 serves
300g Roma tomatoes, peeled, seeded and halved
1 tablespoon sugar
3 teaspoon rock salt
2 tablespoon freshly cracked black pepper
1 tablespoon chopped basil
125ml extra virgin olive oil
300g Japanese aubergines (eggplant)
250ml olive oil
2 tablespoon fennel seeds
2 tablespoon cumin seeds, roasted and crushed
20g basil
5 garlic cloves
2 teaspoon rock salt
2 teaspoon freshly cracked black pepper
2 lemons (for juice)
For the Tomato Confit
Lay tomatoes flat on a tray. Season with sugar, rock salt, pepper and basil. Drizzle with olive oil and bake in an oven pre-heated to 80°C for 2 hours. Set aside until use.
Slice aubergines into halves and drizzle with olive oil. Char-grill for 5 minutes on each side.
Toss aubergines and tomato confit with the rest of the ingredients, adding the lemon juice last.