A festive appetizer or side dish, these roasted aubergine and tomato rounds will make a lovely addition when you are entertaining.
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ROASTED AUBERGINE & TOMATO ROUNDS WITH SOUR CREAM

Author: Sherry Malik Cuisine: Courses: Recipe Keys: Vegetarian
Difficulty: Beginner Prep Time 10 mins Cook Time 15 mins Total Time 25 mins
Servings: 6
Best Season: Suitable throughout the year

Description

If you are entertaining, you want to get ahead and prepare as much as possible so its easy on the day. These roasted aubergine and tomato rounds look festive, can be prepped ahead and then when you are ready to serve, assemble for eating. 

I have seasoned the sour cream with salt and pepper and lemon zest. The aubergine and cherry tomatoes were seasoned with thyme, before roasting. The lemon and thyme, bring a little extra zing to these delicious rounds. Such an easy dish and guaranteed to wow your guests. 

Options: you can substitute the sour cream for mozzarella and popped under the grill for a few minutes. Season with a little fresh basil or spoon over basil pesto. You could also used small grilled halloumi chunks. 

Do let me know how you get on with this tasty little number! 

Ingredients

Instructions

  1. Heat the oven to 200 C.

    Season the aubergine rounds generously with salt pepper and olive oil. Lay them in a baking tray in a single layer. 

    Season the tomatoes with live oil, salt pepper and thyme. Arrange them in a baking tray. 

    Put the tomatoes and aubergines in the oven.

    Cook the aubergines for around 10 -12 mins (turn half way through) till cooked. 

    Cook the tomatoes till just bursting (around 7/8 mins) 

    Meanwhile stir salt pepper and lemon zest into the sour cream, set aside. 

    If you are prepping ahead these can be put aside to for a few hours before assembling. 

     

     

  2. When you are ready to assemble, 

    Arrange the aubergines on a plate, spoon over 1 tbs of the seasoned sour cream, drop a tomato on top and sprinkle, chives or pul biber on top (as I have done)

    If you want to use fresh mozzarella slices, instead of sour cream, put it under the grill for a few minutes, then season and serve immediately. 

    Serve as an appetizer with crisp sourdough bread or as a side with your roast.  

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