Baked Aubergines With Tomatoes, Tarragon and Creme Fraiche

From 'A Year in my Kitchen' by Skye Gyngell, serve just warm with brown rice, garlicky yoghurt and a bitter leaved salad or as a side with grilled beef. Please see "Roasted Spice Mix" for Roasted Spice mix

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 kg aubergines
• 1⁄3 cup olive oil
• 50  g unsalted butter
• 1  kg  ripe tomatoes, roughly chopped
• 4  garlic cloves, peeled and sliced
• 400  ml creme fraiche
• 2  tablespoons tarragon leaves, finely chopped
• 2  tablespoons flat leaf parsley, finely chopped
• 1  tablespoon  chopped chives
• 1⁄2 tablespoon  lemon thyme leaves, finely chopped
• 50  g parmesan cheese, freshly grated

Directions

1. Slice Aubergine into 1 cm rounds, lay in colander and sprinkle with salt, leave for 30 mins then pat dry with kitchen towel.
2. Heat oil in a large fry pan (should be about a 1 cm depth so add more oil if needed) over med high heat, fry aubergines a few at a time until golden on both sides, Drain on kitchen paper.
3. Melt butter in another saucepan and add the chopped tomatoes and garlic and season well with salt and pepper, cook for 15 mins until soft.
4. Put the creme fraiche in a small pan and bring to boil over a med heat. Allow to bubble until reduced by a third, take off heat and add all the herbs and half of the parmesan, taste for seasoning.
5. Preheat oven to 180°C Line the bottom of a large oven proof baking dish with aubergines, follow with thin coating of tomato sauce and a sprinkling of parmesan, continue layering in this way finishing with tomato sauce. Pour over the creme fraiche and sprinkle with remaining parmesan.
6. Let the dish sit for a few minutes to allow the flavours to get aquainted!
7. Place in oven and bake for 20-25 mins till golden brown.
8. Allow to stand for 5 mins then drizzle with a little extra good Virgin Olive Oil.
9. Do not serve this dish too hot.