Tomato, Aubergine and Basil Compote

Serves 10



  • 25ml extra virgin olive oil
  • 75ml rapeseed oil
  • 650g aubergines, cut into pieces
  • 150ml garlic oil
  • 200g cherry tomatoes, halved
  • 5g Maldon rock salt
  • 5g cracked black pepper


  1. Heat the oils together in a large frying pan until it begins to smoke.
  2. Add the aubergine pieces and cook until golden brown, about 3 minutes.
  3. Drain off the excess oil and reserve to use in another recipe if desired. Heat the garlic oil in another frying pan and when it is almost smoking, after about 3 minutes, add the cherry tomato halves.
  4. Place the aubergine pieces in a large bowl, season well, and then tear the basil leaves over the top. Pour the cherry tomatoes/garlic mixture on top of the basil.
  5. Cover with clingfilm and leave to infuse in a warm place for around 15 minutes. Check the seasoning and serve immediately, adding more basil over the top if preferred.
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