Eastington@Paddington

(eggplant/aubergine) and tomato bake from Greek Cookery from the Hellenic Heart by George Calombaris

Simple, but lengthy process.

Pre bake the aubergine with EVOO, then scoop out the the pulp.

Fry onions, add ground cumin and dried greek oregano, garlic, canned tomatoes, parsley, S & P, and the pulp from above, and bake again.

Served with a very good Greek Xinomavro.

A very vegan dish, but I felt it missed something like crumbled greek feta grilled on the top. Which I did this subsequently and it was an improvement.