Aubergine with herb cream on sourdough

Cut a large aubergine (about 250g) into 2cm cubes, tip into a colander placed over a bowl and scatter with a little salt. Set aside for 30 minutes. This will help the aubergine flesh to relax and take up less oil.

In a large, preferably nonstick sauté pan, warm 100ml of olive oil, then add the aubergine. Peel 2 cloves of garlic, then slice them thinly and add them to pan. Let the aubergine cook with the oil and garlic for about 10 minutes, partially covered by a lid, turning the pieces over from time to time so they colour evenly. Roughly chop 10 basil leaves and about 15 of parsley. Add them to the aubergine and set aside.

Make the herb paste: mix together 2 tbsp of mayonnaise with 75ml of sour cream. Stir in 1/2 tsp of Dijon mustard, 1 tsp of capers, 10 parsley leaves, a dash of white wine vinegar or tarragon vinegar and a little salt and black pepper. Taste and sharpen the flavour with more vinegar if you wish. Butter 2 slices of a sourdough loaf, panfry them and then spread with the herb cream. Pile the aubergine on top and serve. 

Feeds 2.

(Here Nigel Slater's original recipe)