Aubergine, Courgette & Tomato Cob

This stuffed cob holds together to make a really colourful savoury gateau when cut into wedges. It is excellent for picnics as it is easy to transport and keeps its shape.

Serves 4

Aubergine, Courgette & Tomato Cob
  • Dairy-Free

  • Egg-Free

  • Low Fat

  • Vegan

Ingredients

  • 1 white, round, crusty loaf (e.g pain de campagne) or 4 individual crusty rolls
  • 1 aubergine, slicced
  • 3 tbsp olive oil
  • 1 large onion, sliced
  • 2 cloves garlic, crushed
  • 1 tbsp brown sugar
  • 225g courgettes, sliced
  • 4 ripe tomatoes, skinned and sliced
  • 1 tbsp fresh basil, chopped
  • 1 tbsp fresh flat leaf parsley, chopped
  • 1 tbsp fresh oregano, chopped
  • Salt and freshly ground black pepper

Method

  1. Pre-heat the oven to 200°C/400°F/Gas Mark 6.
  2. Slice the top off the loaf or rolls and reserve. Remove the bread from the inside leaving just a shell.
  3. Brush the aubergine slices with a little of the olive oil, place on a baking sheet and bake in the preheated oven for about 15-20 minutes, until golden.
  4. Heat the remaining olive oil in a frying pan. Fry the onion and garlic gently for about 15 minutes, until turning golden and starting to caramelise. Stir in the sugar and remove from the pan.
  5. In the same pan, add a little more olive oil if necessary and fry the courgettes until golden.
  6. Layer half the aubergine, onion, courgettes, tomatoes and the herbs inside the bread shell seasoning each layer. Repeat. Put the lid on top. Wrap tightly in cling film and refrigerate for 2 hours or overnight. The juices will soak into the bread. Cut into wedges to serve.

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