APPLE AND AUBERGINE
Graham Beck Brut Rosé 2008 –
5T butter 5T sugar a pinch of salt 4 crisp apples (most red varieties work well), peeled and sliced 2 aubergines, unpeeled and
thinly sliced puff pastry to cover the pan generously (it is best to buy this from a good bakery as most supermarket brands use margarine or oil instead of butter in their puff pastry) Brie for serving
Heat the oven to 190°C. Melt the butter, sugar and salt together in a deep ovenproof frying pan on a lowish heat and pack layers of apple and aubergine on top, pressing down as you go. Leave on a medium heat with a weight such as a couple of side plates on top of the mixture until the sugar and butter mixture has caramelised. (You want it to be golden-brown and syrupy – you’ll be able to see this where it bubbles up around the edges.)
Take the pan off the heat and place the pastry over the ingredients, folding a little extra up the insides of the pan. Place in the oven for about 25 minutes or until the pastry is golden-brown. Once removed, leave for five minutes before placing your serving plate onto the pan and quickly flipping over. Serve immediately with a good ripe Brie. Crème fraîche and vanilla ice cream also work well with this dish.