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Aubergine, feta and tomato tart with chargrilled lamb fillet and aubergine puree
Ingredients:
For the aubergine, feta and tomato tart
3 thick round slices aubergine
olive oil
salt and freshly ground black pepper
55g/2oz feta, crumbled
2 fresh vine tomatoes, seeds removed, chopped
handful fresh rocket leaves
For the chargrilled lamb fillet
200g/7oz lamb fillet
dash olive oil
salt and freshly ground black pepper
For the aubergine purée
3 tbsp olive oil
½ small aubergine, chopped
1 garlic clove, chopped
For the grilled sweet potato
½ sweet potato, peeled, cut into rounds
dash olive oil
salt and freshly ground black pepper
Method:
1. Preheat the oven to 180C/350F/Gas 4. Preheat a griddle pan to very hot.
2. For the aubergine, feta and tomato tart, brush the aubergine slices with olive oil and season well with salt and freshly ground black pepper. Place onto the griddle pan and cook on both sides until griddle marked all over.
3. Transfer the aubergine to a baking sheet, top with the feta and tomatoes. Drizzle with olive oil and place into the oven to bake for 5-6 minutes. Remove from the oven and garnish with rocket leaves.
4. For the chargrilled lamb fillet, rub the lamb with olive oil and season well with salt and freshly ground black pepper. Place onto the hot griddle pan to chargrill for 2-3 minutes on both sides, or until cooked to your liking. Remove from the heat and leave to rest in a warm place for five minutes and then slice.
5. For the aubergine purée, heat the olive oil in a small pan over a medium heat. Add the aubergine and fry for 3-4 minutes or until turning golden-brown.
6. Add the garlic and fry for one minute.
7. Allow to cool slightly, then transfer the aubergine with the garlic and cooking oil into a food processor and blend until smooth.
8. For the grilled sweet potato, place the sweet potato slices into a pan of boiling salted water and boil for four minutes or until just tender. Drain the sweet potato and allow to dry. Brush the slices with olive oil and season with salt and freshly ground black pepper. Place the slices onto a clean, very hot griddle pan to cook for two minutes each side, or until griddle-marked all over.
9. To serve, place the aubergine and feta tarts onto a plate. Top with the lamb slices and serve with the chargrilled sweet potato and aubergine purée alongside.
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