Ingredients

Ingredients (use vegan versions):

2 large aubergines (eggplants)
flour
olive oil
seasonings to taste
plum tomatoes
bazil leaves

Directions:

Slice the aubergines into 5mm thick slices. Coat in seasoned flour and fry in olive oil until golden and crisp. Slice the tomato and tear off about a handful of basil leaves. Put 4 slices of fried aubergine into the bottom of a glass dish and make layers of aubergine, tomato and basil. Finish with a basil leaf and a slice of tomato on the top. Put into a pre heated oven (200 degrees C or the equivalent). Cook until tender.

Serve with a crisp salad and plenty of fresh vegan bread.

This is also delicious with lentils dressed with raspberry vinegar and walnut oil.

Serves: 4

Preparation time: 30 mins