Name: Leek and Aubergine Charlotte with Sun-Dried Tomatoes
Yield: Serves 4–5
Cuisine: United Kingdom
Ingredients: 1 large square white loaf, sliced thinly; 8 sun-dried tomatoes, sliced thinly; 750g (1½lb) trimmed leeks; 375–425g (12–14oz) aubergine; 2 tablespoons wine vinegar; 300ml (½ pint) olive oil (approximately); ½ tepspoon green peppercorns; Salt and black pepper

Preparation info

Serves
4–5

Difficulty
Easy

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

A golden, crisp bread crust encases a luscious filling of leeks and aubergines.

Ingredients

2 tablespoons wine vinegar
375–425g (12–14oz) aubergine

Method

Half-fill a saucepan with salted water, add the wine vinegar and bring to the boil. Cut the aubergine into rounds and then into cubes, adding them to the boiling water immediately they are cut. Stir the cubes, then cover and boil briskly for two minutes. Drain and pat off excess moisture with kitchen paper.

Cut the leeks across in 1