Aubergine bake Today I wanted to make Mousakka but I had no mince and wanted to make aubergine parmigiana but only had one aubergine. So I decided to use the ingredients I had to make my own version of both instead. This was truly delicious and accompanied grilled chicken. I decorated the plate with some spinach and pea shoots, avocado and a few left over salted cherry tomatoes I had at the bottom of the fridge drawer. My message to you all is get creative in the kitchen - you will never regret it! Ingredients: 1 large aubergine 3 potatoes 8 minced garlic cloves 1 can of tomatoes (best quality you can find) 1 diced onion 2 tbsp olive oil 40g parmesan 100g grated mozzarella Fresh basil leaves 1 tbsp coconut oil or olive oil for frying the aubergines 1 red pepper 1 yellow pepper 1 red chilli 1 tsp hot paprika Salt, pepper, mixed herbs, garlic granules or powder and Flour for dusting. Method: 1. Thinly slice the aubergines into rounds and dust with salt, pepper, garlic powder and flour. Then pan fry in the coconut or olive oil. Ensure the pan and oil are very hot - remove and place on a kitchen towel and set aside. 2. Thinly slice the potatoes and cut the peppers into large chunks - place in an oven dish and season with salt, pepper olive oil, 1 tsp hot paprika and mixed herbs and add the red chilli. Mix and bake on 180 degrees until fully roasted approx 30 mins - maybe less I wasn’t counting! 3. In a pan fry the onions and garlic until the garlic changes colour then add salt, pepper, mixed herbs and the can of tomatoes (I used a can of cherry tomatoes so once this was cooked I blitzed into a puree) 4. Once all of your ingredients are ready and cooked you need to assemble. 5. Assembly: choose a suitable oven dish - used a loaf/terrine dish as I wanted to invert it but you can use any shape and inverting the dish isn’t essential - just looks pretty!