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Gateau of marinated aubergine, tomato and goats' cheese

I asked Rory for his signature dish, and this one is his favourite, because he says, it's ‘simple to make and always a winner.'

Serves:  4


1 aubergine
2 beef tomatoes
400g goats' cheese log
4 tablespoons basil oil
cracked black pepper


Cut the aubergine and beef tomatoes into slices about 5 mm in width. Place the aubergines on a baking tray and drizzle with the basil oil. Bake off in a warm oven about120C/ 250F/gas mark 1 until soft.

Take an oven dish and layer the aubergine and tomatoes with cracked black pepper. Build layers on top of each other, seasoning as you go.

Cut the goats cheese into 100g portions and place on top of the aubergine and tomato gateau. Place back in the oven to heat the cheese.


Finish by glazing under the grill to achieve a nice golden brown colour.

Serve with a salsa of your choice.

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