Berenjena Al Horno Gf Recipe

Heat 2 tbs extra virgin olive oil in a medium saucepan over medium heat.

Add the finely diced onion and a pinch of salt; sweat the onion for 6–8 minutes, stirring occasionally, until translucent and beginning to soften but not brown.

Add the minced garlic and cook for 30–45 seconds until fragrant.

Stir in the chopped tomatoes and tomato paste. Bring to a gentle simmer, then reduce heat to low.

Add the sugar, smoked paprika, dried oregano, red wine vinegar, ¾ tsp sea salt and ¼ tsp black pepper. Simmer gently, uncovered, for 20–25 minutes, stirring occasionally, until the mixture is thickened and glossy. Taste and adjust seasoning.

Remove from heat and set aside; keep warm. If you prefer a smoother sofrito, pulse briefly with an immersion blender for 5–10 seconds, leaving some texture.

Preheat the oven to 220°C (430°F) and position a rack in the middle.

Trim the stem ends off the aubergines and slice each aubergine lengthwise into 1–1.5 cm (3/8–1/2 inch) thick slices. You should have about 8–10 slices from 2 medium aubergines.

Brush both sides of each aubergine slice with olive oil (about 3 tbs total) and season lightly with 1 tsp sea salt and ½ tsp black pepper.

Arrange the slices in a single layer on a baking sheet lined with parchment paper or a lightly oiled roasting tray. Roast in the preheated oven for 18–22 minutes, flipping once at the halfway point, until golden brown and tender.

While the aubergine roasts, crumble or slice the Montbrú Garrotxa goat's cheese into pieces roughly 1–1.5 cm thick so it can warm and slightly melt on top of the aubergine.

Remove the aubergine from the oven. Spoon 1–1.5 tbs of warm tomato sofrito onto each aubergine slice, spreading it evenly but leaving a small border.

Top each sauced aubergine slice with an even portion of the goat's cheese (about 20–25 g per slice). Return the baking sheet to the oven for 4–6 minutes, or until the cheese softens and begins to show light color but does not fully run.

Take the tray from the oven and transfer the aubergine slices to a serving platter or individual plates.

Drizzle each slice with a little honey (about ½ tsp–1 tbs per two slices, total 2 tbs across all) in a fine stream so it glazes the cheese and tomato.

Scatter fresh basil leaves over the slices and, if using, sprinkle the toasted pine nuts or chopped walnuts and finish with a light drizzle (1 tsp) of extra virgin olive oil.

Serve immediately while warm.