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Aubergines on waffles

The cheese can be sprinkled on top of the aubergines and allowed to melt just before serving, without grilling, if preferred.

ingredients

serves 4
2 large aubergines, cut into cubes
salt
2 tablespoons vegetable oil
300 ml (1/2 pint) beef stock
4 teaspoons tomato puree
2 cloves garlic, crushed (optional)
1/2 teaspoon dark soft brown sugar
freshly ground black pepper
4 potato waffles
75 g (3 oz) Cheddar cheese, grated
coriander sprigs or parsley, to garnish

method

1. Layer the aubergine cubes in a colander, sprinkling each layer with salt. Put a plate on top and weight down. Leave to drain for about 30
minutes to remove the bitter juices. Rinse under cold running water, pat dry with absorbent paper or a clean tea-towel and set aside.

2. Heat the oil in a large frying-pan, add the aubergines, stock, tomato puree, garlic, if using, and sugar. Season with salt and pepper.

3. Bring to the boil, then lower the heat, cover the pan and simmer for 8-10 minutes, stirring frequently, until the liquid is absorbed and the aubergines are tender.

4. Meanwhile, heat the grill to high and toast the waffles for 4 minutes on each side or fry as directed on the packet.

5. Place the waffles in a flameproof dish, pile the aubergine mixture on top and sprinkle over the grated cheese. Grill/broil for 1 - 2 minutes.

6. Garnish waffles with coriander sprigs or parsley and serve at once.

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