2-in-1 Aubergine Parmigiana x Pesto & Aubergine Tart

Day 1:

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil half a kettle

Cut your aubergine[s] in half lengthways, then without cutting through the stalk[s], carefully slice the halved aubergine into strips, lengthways (at approx. 1cm intervals)

Chop your waxy potatoes in half

Combine your chopped tomatoes and 130ml [170ml] [200ml] boiled water in an oven-proof dish (or two!) with your vegetable stock mix and roasted garlic paste

Top with the sliced aubergine and a drizzle of olive oil

Put the dish[es] in the oven and cook for an initial 40 min or until the aubergine is very tender and the sauce is bubbling – this is your roasted aubergine

Meanwhile, add the halved potatoes to a baking paper-lined baking tray with a drizzle of vegetable oil

Once the aubergine has had 10 min, put the tray in the oven for 30 min or until the potatoes are golden

Meanwhile, wash your lettuce, then pat it dry with kitchen paper and roughly shred

Drain and pat your mozzarella dry with kitchen paper (squeeze as much liquid out as you can!), then tear into rough, bite-sized pieces

After the initial 40 min, remove the aubergine from the oven and top with the torn mozzarella and return the dish[es] to the oven for 5 min further or until the cheese has melted – this is your baked aubergine parmigiana

Once the potatoes are golden, remove the tray from the oven and add your harissa paste (can't handle the heat? Go easy!) with half the grated Italian hard cheese (save some for a garnish!) and mix everything together – these are your harissa potatoes

Serve half the baked aubergine parmigiana (you'll eat the rest tomorrow!) sprinkle over your remaining grated Italian hard cheese with the harissa potatoes to the side

Serve the shredded lettuce to the side and drizzle with your red wine vinegar and a little olive oil

Enjoy!

Cool the remaining baked aubergine parmigiana down quickly (within 2 hours max) and refrigerate in a covered container. Enjoy within 24 hours

Day 2:

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Line the baking tray[s] with baking paper

Dust your work surface with a generous sprinkling of flour, unwrap your puff pastry and roll it out to approx 0.5cm thickness with a rolling pin

Add the rolled pastry to the tray[s] and prick it all over with a fork (this will stop it getting a soggy bottom!)

Spread your soft cheese over the pastry, leaving a 2cm border

Top with your traditional Italian pesto, then the remaining baked aubergine parmigiana

Roll the pastry border over the edge of the filling

Tip: Start from one corner and work around in one direction, overlapping the pastry each time

Put the tray[s] in the oven for 20-22 min or until the pastry is cooked through, golden and the edges have puffed up, and the aubergine is piping hot – this is your aubergine and pesto tart

Meanwhile, wash your salad, then pat it dry with kitchen paper

Chop your tomato[es] into wedges

Combine your salad and tomato wedges in a bowl with your balsamic vinegar and a little drizzle of olive oil – this is your tomato balsamic salad