Ingredients
2 Medium Aubergines
EV Olive Oil
1 Medium Onion, finely diced
6 Garlic Cloves, minced
1.5 Tbsp Tomato Paste
1 Tsp Salt
1 Tsp Black Pepper
1 Tsp Chilli Flakes
400g can European whole peeled tomatoes
100ml Vodka
Basil, chopped
Double Cream
Cheese
Salt
Directions
Step 1
Slice the aubergine lengthwise and sprinkle salt on each side. Pile one on top of each other to let that sit, allowing the water to extract out. Pat each one dry and place on an oiled oven tray and bake in the oven until a little browned/charred.
Step 2
In the meantime, to make the vodka sauce, heat a generous amount of olive oil and add in the garlic and onions, allowing them to sauté! Then add in the tomato paste, salt, pepper and chilli flakes. Mix that in well, add in the whole peeled tomatoes and cook that down over low to medium heat for 3 minutes, whilst breaking down the tomatoes with a spoon.
Step 3
Once slightly cooked and bubbling, pour in the vodka and stir over medium heat for a few minutes until the vodka is burnt off.
Step 4
Finally, mix in the chopped basil and double cream and stir that over low to medium heat for 2 minutes.
Step 5
To assemble, grilled aubergine, vodka sauce, chopped basil, cheese. Repeat this until you reach the top of your baking dish, finally topping with cheese and parsley.
Step 6
Bake at 175°C for 15 minutes, then broil for the last few minutes until bubbly!