4 Ways With Our Tomatoes & Aubergines

Summer is a time of abundance so we've teamed up not one, but two seasonal stars. Summer on a plate.

On toast

Cut the aubergine into chunks and fry on a high heat until golden. Turn to low, throw in a sliced onion and, when soft, add cloves of sliced garlic, a tablespoon of drained capers along with halved tomatoes, any olives, a splash of water and a tablespoon each of sultanas and apple cider vinegar (we used our own Bignose & Beardy’s). Increase the heat, cover and allow to simmer for 10-15. Add another splash of water if looking dry. Allow to cool, then drizzle with Honest Toil and scatter with our fresh basil and serve on toasted sourdough.

Salad

Slice the aubergine, brush with oil, sprinkle salt and griddle on a high heat until charred and soft. Layer on a plate with slices of tomato and a burrata on top. Drizzle over a herby vinaigrette and a scatter of pistachios.

Roast

Soak and cook Hodemedod’s Blue Peas according to the instructions, then season and drizzle with Honest Toil. Pierce an aubergine and bake whole at 200c for 40-50 mins. Once shrivelled and soft, cool and slice open but don’t cut all the way through, making a boat. Toast a teaspoon each of paprika, turmeric, ground ginger and coriander. After a minute add some diced tomatoes and salt, take off the heat and stir into the cooked peas. Spoon into the aubergine and top with a dollop of Greek yogurt, a squeeze of lemon, grated lemon zest, chopped avocado and our fresh parsley.

Char

Halve an aubergine, score the flesh each side and fry in Honest Toil for 5 minutes each side. Take 2 tablespoons of Hodmedod’s Fava Bean Paste, mix with 1 tablespoon each of honey, soy and mirin and a teaspoon of sesame oil and brush onto the flesh of the aubergine. Place under a grill along side some halved and salted cherry tomatoes. Remove once blistered and bubbling and scatter with spring onions and sesame seeds