Aubergine Al Forno
1 When the temperature on your wood-fired oven has reached roughly 220C (check with your thermometer) and the smoke and flames have died down, start cooking. (Or preheat your regular oven to 220C/gas 7.)
2 Place the aubergine slices in a sturdy oven-proof pan. Brush lightly with olive oil, then sprinkle over the cinnamon and a little salt and pepper. Cook for 15–20 minutes, adding the spring onions, garlic and cherry tomatoes halfway through. Once it’s all softened and charred, add a splash of vinegar.
3 In a bowl combine the breadcrumbs, pine nuts, raisins, a pinch each of cinnamon, salt and pepper, and a drizzle of olive oil. Sprinkle this over the aubergines and cook for 5–10 minutes, or until crispy and golden.
Per serving 190 cals, 13g fat (1g saturated), 5g protein, 15g carbs, 9g sugars