Leek and Aubergine Charlotte with Sun-Dried Tomatoes

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

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


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


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