Sticky aubergine, pomegranate and herb tart

Prep time: 25 minutes Cook time: 55 minutes

Serves 4

There was a time in this country when aubergines weren’t getting the full love and cooking attention they need. It was a time of tough, rubbery, undercooked aubs (often seen with stuffed peppers and abundant, very average mushroom risotto). This was confusing for teenage vegetarian me, as I’d always eaten delicious, tender aubergines at home. My yiayias knew they needed fat (and lots of it) and a long cooking time.

For many people, they’re still an intimidating vegetable to cook at home. Fear not. This upside-down tart is a simple way to nail the dense but yielding texture that makes good aubergine dishes so desirable.

It is vegan if you use dairy-free pastry, and lacking in no way, but you could crumble over some feta if you like. This makes a fantastic centrepiece to impress guests.

INGREDIENTS

– 2 large or 3 medium

aubergines

– 20g flaked almonds – 3-4 tbsp olive oil

– 2 garlic cloves

– 1-2 green chillies

– 3 tbsp pomegranate

molasses

– 2 tbsp red-wine

vinegar

– 2 tbsp caster sugar – 500g puff pastry (plant-based, if needed)

– ½ pomegranate

– ½ bunch each of

coriander and mint

METHOD Preheat your oven to 220C/200C fan/gas mark 7.

Trim the aubergines. Use a peeler to remove lengthways strips of the skin at intervals around each one (you don’t need to peel them entirely). Slice the flesh into 2.5cm-thick rounds. Place a large ovenproof frying pan or shallow casserole (about 30cm in diameter) on a medium heat and toast the flaked almonds for a few minutes, until golden. Remove from the pan and set aside.

Add 3 tbsp of the olive oil to the pan and, in batches if needed, fry the aubergine slices for about 3 minutes on each side until lightly browned. Add more oil as you go, if needed.

Meanwhile, peel and finely slice the garlic and finely slice the chillies.

Whisk together the pomegranate molasses, red-wine vinegar, caster sugar, garlic and half the sliced chilli in a small bowl.

When the aubergine is ready, remove to a plate.

Pour the pomegranate sauce into the pan, bring to the boil, then simmer for 2 minutes, until reduced and sticky. Remove from the heat and replace the aubergine slices in the pan.

Roll out the puff pastry so it is a bit larger than the pan, drape it over the top and carefully tuck down the inside of the pan. Prick the top with a fork and place the pan in the oven for 25 minutes, until deep golden on top and bubbling at the edges.

While the tart is in the oven, remove the seeds from the pomegranate, and pick and roughly chop the herbs. Toss with the remaining sliced green chilli and toasted flaked almonds.

When the tart is ready, remove from the oven and leave to rest for a minute before carefully turning out on to a board or platter.

Sprinkle over the herby pomegranate and nuts, then slice and serve.