Aubergine Leonidio 
Aubergine Leonidio
Finally after many months of slow growing in the polytunnel, aubergine Leonidio starts to bear fruits, with pretty lilac stripes. Made this dish that I have first eaten in Istanbul.
1. Cut into slices, season with salt, place in baking dish.
2. Remove peel and cut tomato into cubes, season with salt, black pepper and olive oil.
3. Pour tomato onto aubergine, bake at 180˚C until tomato reduced into halves. Mix in fresh basil just before serving.
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