Autumn leek potato bake with soft aubergines in tomato
Inspired by a Carluccio recipe this is a wonderful autumn recipe, comforting and warming when the nights are drawing in.
This recipe makes enough for 2 portions
For the leek bake
500g small potatoes such as apache or new potatoes
2 leeks, roughly chopped
2 handfuls of basil leaves, torn
Salt and pepper
Preheat your oven to 200c.
Fry the leeks in a little oil on a low heat for 10-15 minutes until they are soft.
Use a mandolin, or a very steady hand, to slice the potatoes, they should be 2 or 3mm thick.
Add a dash of oil to an oven dish, add a layer of potatoes, salt and pepper, half the basil and half the leeks.
Top with a layer of potatoes, salt and pepper and the remaining basil and leeks.
Top with a final layer of potato, salt and pepper and a drizzle of oil.
Wrap well in foil, bake for 30 minutes until the potatoes are soft (you can check this with a cocktail stick pushes into the centre), remove the foil, bake for a further 30 minutes until the potatoes on top are crisp.
For the aubergine
2 aubergines, cut into large rounds, roughly 5cm tall
2 banana shallots, sliced
2 garlic, sliced
1 tablespoon capers, finely chopped
100ml dry white wine
400g cherry tomatoes, sliced in half
Fry the aubergine (on each cut side) in a small amount of oil on a high heat till browned. Wrap in foil and put into the oven for 20 minutes until soft.
Saute the shallots in a little oil, once translucent add the garlic and capers and fry for a few more minutes. Add the wine and simmer until reduced by half.
Add the tomatoes and season, pop a lid on and keep on a low heat for 10 minutes. Top the aubergine with the tomato to serve.