Grilled Aubergines with Tomatoes and Cheddar

This dish is very good as a starter, or it can be served with a salad for a vegetarian main course.


  • 2 aubergines
  • 300 ml (10 fl oz) Tomato Coulis
  • A few drops of Spicing Essence
  • Salt and freshly ground white pepper
  • 2 onions, finely chopped
  • 1 garlic clove, crushed
  • 10 fresh basil leaves, chopped
  • 2 tablespoons olive oil
  • 25 g (1 oz) unsalted butter
  • 150 ml (5 fl oz) dry white wine
  • 4 tomatoes, skinned, seeded and diced
  • 175 g (6 oz) Cheddar, thinly sliced


Slice the aubergines into 5 mm (¼ in) rounds, allowing three to four per portion. Lightly salt the slices and place in a colander for about 30 minutes to drain out all the bitterness. Pat dry.

Heat the tomato coulis gently and add a few drops of the spiced essence to give the coulis a slightly spicy taste. Season with salt and pepper.

Sweat the chopped onions, garlic and basil in the olive oil and butter for a few minutes, then add the white wine and boil to reduce until almost dry. Add the spiced tomato coulis and simmer for 15 minutes.

Pre-heat the grill. Grill the aubergines for 5 minutes each side (or they can be pan-fried in some extra butter). Lay the grilled or fried aubergine slices on flameproof plates. Add the diced tomato to the coulis and spoon it on to each portion of aubergines. Cover the sauce with the Cheddar and brown quickly under the grill.