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Tomato, Aubergine & Basil Recipe

By Megan 23 Feb 2018

Ingredients (Serves 4)

10ml extra virgin olive oil
15ml rapeseed oil
30ml garlic oil
300g aubergine, cut into pieces of any desired shape
100g cherry tomatoes, halved
Small bunch basil, torn into pieces
Salt & pepper to taste


  • Heat the rapeseed and olive oil together in a large frying pan until just smoking
  • Add aubergine pieces and cook until golden brown, about 3 minutes then drain excess oil
  • Heat the garlic oil in another pan and when it’s almost smoking add cherry tomato halves
  • Place aubergine in a large bowl and season to taste. Add torn basil leaves over the top. Pour over the cherry tomato and garlic oil
  • Cover with cling film and infuse for around 15 minutes


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