Updated: Sep 3, 2019
We had dinner at the Flat Iron restaurant on Henrietta Street in London a couple of weeks ago and had the yummiest meal you could imagine. We went with our grandkids Ben and Phoebe, who have been there before and loved it.
Of course, being a steak restaurant the meat was delicious, but what knocked it out of the park for me was the baked aubergine side dish... it was awesome! Apparently they serve it as a main course too, so if ever we go there again, even as a died-in-the-wool meat eater, that'll be my first choice.
Needless to say, the first thing when discovering a dish so tasty is working out how to reproduce it at home, not usually too difficult if you are accustomed to cooking from scratch pretty much every day for decades, and there's bonus ease if your son has enjoyed the very same dish and cooks like a ninja! Ben and Phoebe assured us they had a dish which was just like it at home, so when we returned them to their lovely parents...(biased much?) I made sure to get the recipe, oh, and they served it to us for dinner that evening as well, how about that!
Onto the yummy stuff...
400g tin of chopped tomatoes
Ball of mozzarella
Handful or so of grated parmesan
Salt and pepper
Peel and chop the aubergine, cook it in a heavy, wide-bottomed pan with the butter and olive oil, fear not, it is difficult to use too much fat with aubergine it all gets slurped up by this thirsty veggie, and fat makes the dish luscious! I'd start with about a tablespoon of both butter and olive oil and see how it goes, adding more if necessary, I didn't find I needed any more than this though.
Once the aubergine is cooked and slightly browned, add the chopped onion, salt, pepper, and garlic, and simmer until the onion is cooked too, then add the tin of chopped tomatoes, let it bubble gently until it has thickened, the ball of mozzarella which you've diced is next to go in.
Stir and check the seasoning, adjust if you need to.
Pour into a baking dish, sprinkle grated parmesan cheese on the top and bake in a hot oven for 30 minutes, or until deep golden brown.
Sorry I can't be any more specific about the oven temperature, I have an Aga and I used the roasting oven.
Made with love