Gallette of Aubergine

Ingredients

• 1.aubergine, 4–5; sliced; salted 30 min; rinsed and dried; fried in oil
• 2.120 millilitre olive oil, divided: 2 tbsp for sauce, remainder for frying aubergine
• 3.1 garlic, crushed; for sauce
• 4.1 onion, finely chopped; for sauce
• 5.tomatoes, 500 g fresh ripe or 400 g tinned; skinned, depipped and chopped for sauce
• 6.15 millilitre tomato purée, for sauce
• 7.250 millilitre yoghurt, plain; for layering
• 8.salt and pepper, to season sauce and aubergine
• 9.sugar, pinch; added to tomatoes

Method

1. 1.Slice aubergine. Sprinkle with salt and leave for 30 minutes. Rinse well and dry between paper towels.
2. 2.Heat 2 tablespoons of the oil in a pan and gently fry the garlic and onion.
3. 3.Skin, depip and chop the tomatoes. Sprinkle with a pinch of sugar. Add to garlic and onion mixture with the tomato purée.
4. 4.Season and simmer until reduced to a pulp. Set aside.
5. 5.Fry aubergine slices in the remaining oil until golden brown.
6. 6.Arrange a layer of the fried aubergine slices on the bottom of an 18 cm cake tin. Spread with a little of the tomato pulp and a little of the yoghurt. Repeat until all the aubergine is used up. Do not spread the tomato pulp and the yoghurt on top layer.
7. 7.Cover tin with tinfoil. Bake galette at 350°F for about 40–50 minutes.
8. 8.Leave in tin for a few minutes before turning out onto a platter.

Notes

• Card spells it 'gallette' — the correct spelling is 'galette'.
• Aubergine = brinjal (South African / British English) = eggplant.
• The 18 cm cake tin gives this its distinctive round galette shape when turned out.