Garlicky aubergine steaks with romesco sauce and Ed's Mixed Salad

by Sara Buenfeld
Garlicky aubergine steaks with romesco sauce and Ed's Mixed Salad

Ingredients

Roasted aubergine goes really well with the Spanish-style romesco sauce made from peppers and almonds.
1 small or 1 medium sized aubergines, cut into thick steaks
1 tbsp rapeseed oil, plus 2 tsp
1 tbsp fresh thyme leaves
2 large garlic cloves, finely grated
½ lemon
1 large red pepper, deseeded and sliced
2 shallots or small onions, thinly sliced
2 tbsp flaked almonds
1 tbsp tomato purée
¼ tsp vegetable bouillon powder
1 tsp apple cider vinegar
120g Ed's Mixed Salad
extra virgin olive oil, for drizzling (optional)

Directions

Heat oven to 220C/200C fan. Arrange the aubergine slices on a large baking sheet in a single layer. Mix the tablespoon of rapeseed oil with the thyme and garlic, brush over the aubergine and bake for 40-45 mins until the aubergines are tender when tested with a knife. Meanwhile, heat the remaining oil in a non-stick pan and fry the pepper and leeks for 5 mins until softened. Add the almonds and cook for 5 mins more. Tip in the tomato purée, 5 tbsp water, the bouillon powder and vinegar and cook briefly to warm the mixture through

"Fantastic fresh veg, which taste amazing and store better than those from the shop."

— Tolhurst Organic Customer

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