Aubergines baked with tomatoes, mint and butter

The mint and small quantity of goat’s milk butter give this aubergine dish a special and unusual flavour. Try to find small firm aubergines. They have fewer seeds and will be less bitter. Use ordinary mint if spearmint is unavailable.

Peel the aubergines using a potato peeler and cut into slices 1cm thick. Salt with 2 tbsp fine sea salt then put in a plastic bag with holes punched in the base. Shake the bag and leave in a large bowl to catch the bitter water for 1½ hours. Wash and dry the aubergines and set aside.

Put the olive oil in a large pan and add the onion and garlic. Cook for 2 minutes then add 100ml water. Bring to the boil then add the goat butter, spearmint leaves and cumin. Simmer for 5 minutes.

Add the tomatoes, 1 heaped tsp tomato paste then a pinch each of salt and sugar. Simmer for 10 minutes until thick. Add another 100ml water, then cook for another five minutes. Turn the oven on, preheating to 220c

Fry or grill the aubergine slices, then drain on paper. Layer slices of aubergine, with sprinklings of grated hard cheese, more chopped mint and chopped parsley, and the tomato mixture. Sprinkle a little more cheese on the surface and bake for 15 minutes.

Serve on its own, or with grilled meat or fish.

Ingredients

• 6 aubergines
• salt (for sweating aubergines)
• 4 tbsp extra virgin olive oil
• 2 onions, peeled and chopped
• 1 clove garlic, peeled and chopped
• 2 tsp goat butter
• 2 handfuls spearmint leaves, chopped
• 1 tsp ground cumin
• 5 tomatoes, grated
• 1 heaped tsp tomato paste
• pinch of salt
• pinch of granulated sugar
• 2 tbsp hard cheese (pecorino or parmesan), grated
• 1 handful flat leaf parsley, chopped