Aubergine, tomato and polenta stacks with rocket pesto

Categories: September

Ingredients

• 150g instant polenta
• 20g grated Parmesan, plus 3 tbsp
• 25g butter
• 1 large aubergine
• 10 tbsp extra-virgin olive oil
• 3 tomatoes (of the same diameter as the aubergines), plus 750g, peeled and chopped
• 2 x 125g balls mozzarella, preferably buffalo
• 1 tbsp olive oil
• 2 garlic cloves, finely chopped, plus 1 clove, halved
• 40g rocket
• 2 heaped tbsp blanched almonds

Directions

1. First, make the polenta. Put 600ml of salted water in a large heavy-based pan and bring to the boil. Pour in the polenta grains, whisking all the time. Stir with a wooden spoon and cook for 5 minutes (or according to the packet instructions for firm polenta), then take off the heat. Add 3 tbsp Parmesan, some black pepper and butter, stir well, then spoon into a baking tin in a thin layer, about 1 cm thick. Smooth the surface and leave to go cold.

2. Make the sauce. Heat the olive oil in a casserole or sauté pan, add the chopped garlic and cook for 30 seconds, then add the 750g tomatoes and season to taste. Cook uncovered for 30-40 minutes, stirring frequently, until the sauce is thick. Set aside.

3. Meanwhile, make the pesto. Put the rocket, almonds and halved garlic clove in a food processor and whizz until finely chopped. Add the remaining Parmesan and season to taste. Whizz again, then add 6 tablespoons of oil while the motor is still running. Transfer the thick paste to a small bowl and cover with 1 tablespoon of oil to form a film that prevents discolouring. Cover with cling film and chill (this makes lots, use any leftovers in salads, with pasta or on bruschetta.)

4. Cut the aubergine into rounds, about 1cm thick, you will need 6. Brush them with 1 tablespoon of the oil and fry over a high heat until golden, about 5-7 minutes each side, then leave to drain on kitchen paper.

5. Preheat the oven to 180˚C/fan 160˚C/gas 4. Cover a baking tray with baking paper. Using a large pastry cutter, cut 6 rounds of polenta, the same diameter as the aubergine slices, then put these on the tray, Cut the tomatoes horizontally to the same thickness as the aubergines. Again, you will need 6 – use only the slices from the middle of the tomatoes. Drain the mozzarella and cut 6 slices from the centre of the balls, of the same thickness again (you could use the leftovers in a pasta dish).

6. Now assemble the stacks. Place a round of tomato on top of each polenta slice, then a slice of mozzarella, then spread a little pesto on top. Finally, add a slice of aubergine. Drizzle with 1 tablespoon of oil and cook in the oven for 12-15 minutes until hot and the cheese is beginning to melt.

7. Meanwhile, reheat the tomato sauce, then place an aubergine stack on each plate and serve with 1-2 tablespoons of sauce on the side.

8. Finally mix 1 tablespoon of rocket pesto with the last tablespoon of oil and drizzle over the vegetable stacks.

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