Aubergine In The Hole

Serves 2

Preparation Time Over 1 hr

Cooking Time 10 to 30 mins


1 aubergine, peeled and cut into 2.5cm/1in chunks
plenty of salt
125g/4oz plain flour
1 egg
1 egg yolk
300ml/ 1/2pt milk
sunflower oil
15ml/1tbsp tomato puree
10ml/2tsp mixed herbs


  1. To prepare the aubergine, place the chunks into a colander, cover them with plenty of salt and then put a plate on top of the colander, weighted down with a water filled saucepan. Leave for an hour, then wash the excess salt off.
  2. During the hour, preheat the oven to 220C/425F/Gas 7.
  3. Now make the batter mixture by sifting the flour into a bowl, make a well in the middle and add the egg and the egg yolk. Slowly start adding the milk, a little at a time, and whisk the mixture with a fork until it is well combined. You could use a hand-blender at the end for a final blast. Put it to one side in the fridge.
  4. Next, take a roasting tin and pour a generous amount of oil into the bottom. Place it in the oven to heat up.
  5. Take the aubergines and mix them together in another bowl with the tomato puree and the herbs until well coated. Then quickly fry them in 15ml/1tbsp oil to sear the flavours.
  6. When you have seared all of the aubergine, remove the hot oil from the oven, place the aubergine into the tray and pour the batter mixture over it.
  7. Bake it in the oven for 25-30 minutes, cut it up and then serve it hot.