Aubergine Layered Bake with Spiced Tomato Sauce

Ingredients

• 2 eggs
• 2 tbsp milk
• 3 cloves, minced
• 200 g breadcrumbs
• 100 g plain flour
• 2 aubergines, sliced
• 400 g tomato
• black pepper
• 1 tsp sugar snap peas
• 1 onion, chopped
• 1 tsp oregano
• 1 tsp ground cumin
• 700 ml orange blossom water
• 3 /4 teaspoon salts
• 1.25 tsp sea salt
• 4 tbsp olive oil
• 100 g pecorino cheese, grated
• 150 g kataifi pastry
• coriander, chopped (for garnish)
• Rocket and seed salad, to serve

Method

1. Preheat the oven to 200°C fan and line two large baking trays with parchment.
2. Toss the aubergine slices in a large bowl with 3/4 teaspoon of salt and a good grind of pepper.
3. Put the flour into a shallow dish. In a second dish, whisk together the whole eggs, yolks and 2 tablespoons of milk. In a third dish, mix the breadcrumbs with 1 1/4 teaspoons of salt.
4. Working one slice at a time, coat each piece of aubergine in flour (shaking off the excess), then egg wash, then breadcrumbs, pressing gently so they stick. Lay them out on the trays.
5. Drizzle 2 tablespoons of olive oil over each tray and bake for 15 minutes. Swap the trays around and bake for a further 15 minutes, until deeply golden and crisp at the edges.
6. Remove from the oven and turn the heat down to 180°C fan.
7. Meanwhile, make the sauce. Warm a splash of oil in a large saucepan over a medium-high heat. Add the onion and cook, stirring occasionally, for about 10 minutes, until softened and lightly coloured at the edges.
8. Add the garlic, oregano and cumin and stir for 1 minute, until fragrant. Tip in the tinned tomatoes, sugar, 400 ml of water, 1 3/4 teaspoons of salt and a good grind of pepper.
9. Bring to a simmer, then turn the heat down to medium and cook for 25 minutes, stirring now and again, until thickened and glossy.
10. Layer the breaded aubergine into a baking dish, spooning over the spiced tomato sauce between the layers. Scatter the pecorino over the top, followed by the kataifi pastry teased into loose nests, and drizzle with the orange blossom water.
11. Bake for 15 to 20 minutes, until the pastry is golden and the sauce is bubbling at the edges.
12. Finish with a generous scatter of chopped coriander and a squeeze of lemon at the table.