Aubergine burger with sticky tomato relish
1 bulb of garlic
1 red chilli
1 bunch of basil
100g goat’s cheese
2 bread rolls
Total cost: Dh28.5
Peel and finely slice the onion and two cloves of garlic. De-seed and finely chop the red chilli. Roughly chop the tomatoes.
Heat a couple of tablespoons of olive oil in a saucepan over a medium heat. Add the onion and cook for four to six minutes, until softened. Add the garlic and chilli and cook for a couple of minutes more. Tip the tomatoes into the pan, stir well and season with salt and pepper.
Cook for a further five to six minutes, or until the tomatoes soften and begin to break down. Add half a tablespoon of sugar and a tablespoon of white vinegar, then reduce the heat and cook for a further 10 minutes while you prepare the rest of the meal, After 10 minutes or so, the mixture should thicken nicely.
Slice the aubergine into rounds. Heat a tablespoon of oil in a frying pan and, when hot, add the aubergine slices and cook for three minutes on each side, or until tender.
Slice the goat’s cheese. Pick the basil leaves. Split open the rolls and place a round of aubergine on the base, followed by a slice of goat’s cheese and a few basil leaves; repeat until the aubergine and cheese are used up, add a generous spoonful of tomato relish (serve the rest on the side) and place the lid on the roll.
• The 30 in 30 recipe works on the premise that you have some basic store staples – such as oil, vinegar, butter, salt and pepper – at your disposal