Vickys Marinated Aubergine / Eggplant Stacks, Gluten, Dairy, Egg & Soy-Free

1. 1

   Wash the aubergines, cut into 1cm thick slices, salt them then weigh them down on some kitchen paper and let them drain well, around 30 minutes

2. 2

   Preheat the oven to gas 6 / 200C / 400F

3. 3

   Quarter the tomatoes, scoop out the seeds and dice the flesh, not too big

4. 4

   Finely chop the parsley and garlic and add to the tomatoes.

5. 5

   Add salt & pepper to taste, stir in 2 tbsp of the olive oil and set aside

6. 6

   Lightly oil a baking tray.

7. 7

   Pat the aubergine slices dry with fresh kitchen paper and place them on the baking tray.

8. 8

   Drizzle over the last 2 tbsp of oil then bake 5 minutes each side

9. 9

   Serve in a pretty stack alternating aubergine slices with the tomato mixture

* Per serving · 4 servings · Values may vary.

No additional tips available.