Oven-dried Tomato & Eggplant Dome

Ingredients

• 12 firm, ripe roma (plum) tomatoes, halved lengthways
• 125 Ml (4 Fl oz/1/2 cup) olive oil, plus extra for brushing and drizzling
• 3 teaspoons sugar, plus an extra pinch
• Sea salt and freshly ground black pepper
• 3 red onions, peeled
• 3 tablespoons balsamic vinegar, plus extra for drizzling
• 2 eggplants (aubergines)
• 2 garlic cloves, crushed
• a few thyme springs, leaves picked
• 1 handful of oregano or basil leaves



Cooking Instructions

1. 1

   PREHEAT the oven to 100°C (210°F)

1. 2

   LAY the tomato halves, cut side up, on a large, rectangular ovenproof cooling rack. Lightly brush with olive oil and sprinkle with a pinch of sugar, sea salt and pepper. Stand the rack on a baking tray

1. 3

   BAKE for 3 hours, or until semidried. Remove from the oven and set aside

1. 4

   HEAT the oven to 180°C (350°F). Line two baking trays with baking paper

1. 5

   CUT each onion into 6–8 wedges. Spread the wedges evenly on a prepared baking tray. Drizzle generously with 3 tablespoons of the olive oil and the balsamic vinegar. Sprinkle with 3 teaspoons of sugar and some sea salt and pepper

1. 6

   CUT the eggplants in half lengthways, then cut each half into 6–8 wedges

1. 7

   MIX 3 tablespoons of the olive oil with the garlic and some pepper and sea salt. Brush the mixture on both sides of each wedge and lay them flat on the remaining baking tray

1. 8

   BAKE both trays of vegetables for about 25 minutes, turning the wedges over halfway through the cooking time. The eggplant should be golden and still holding its shape

1. 9

   ALLOW to cool completely before moulding

1. 10

   MOULD the salad by lining a 2-litre (70 fl oz/8 cup) stainless-steel bowl with plastic wrap

1. 11

   COVER the base and side of the bowl with some of the roasted eggplants, tomatoes and onions. Make it look pretty

1. 12

   COMBINE the remaining roasted vegies and fresh herbs in a separate bowl. Drizzle with the remaining olive oil and balsamic vinegar, tossing gently

1. 13

   SPOON the mixture into the centre of the lined bowl. Cover with plastic wrap and press down gently. Allow to rest in fridge for at least 30 minutes

1. 14

   UNMOULD by turning the salad upside down onto a large platter, and serve

1. 15

   DELICIOUS with an extra drizzle of olive oil and some fresh herbs sprinked on top