Roast Aubergine Tart with Caramelised Red Onions

Now doesn't that look festive? A great contender for all those relaxed lunches that lie ahead in the next few days of celebrations. Let the countdown to Christmas begin! And let me tell you, it tastes just as good eaten straight out of the fridge. Not that I would ever... um... do that.

Roast Aubergine Tart with Caramelised Red Onions

Serves 6

1 large aubergine, sliced thinly

1 tbsp + 1 tsp olive oil

3 medium red onions, sliced thinly

1 tbsp sugar

1 tbsp balsamic vinegar

1 x quantity pizza dough

2 tbsp basil pesto

100g creamcheese log, sliced into rounds

salt, to taste

balsamic reduction, to taste

1. Toss aubergine with 1 tbsp olive oil, spread out onto a baking tray and roast at 180C for 15 - 20 minutes.  Remove from oven and set aside.

2. Meanwhile, heat 1 tsp oil in a medium sized frying pan, add onions and cook over medium high heat until starting to soften slightlyTurn heat down. add sugar and balsamic, cover with lid and cook for a further 15 minutes. Remove lid, turn heat up again and cook another 5 - 10 minutes to gently caramelize the onions. Remove from pan and set aside.

3. Roll dough out into a rectangle large enough to fill a casserole dish - dough should not be too thin. Transfer dough to a greased casserole dish, smoothing into all the corners and up the sides of the dish. Spread the bottom with pesto, then scatter with onions and top with aubergines. Finish off by seasoning to taste with salt and finally add creamcheese rounds on top.

4. Bake for 15 minutes at 180C, then adjust heat for grilling and return to oven for another 5 minutes until gently browned on top.

5. Drizzle with balsamic reduction, cut into slices and serve while still warm or lukewarm.

Nutritional info (per serving): Calories 338.8, Total fat 11.3 g, Saturated fat 4.4 g, Polyunsaturated fat 0.7 g, Monounsaturated 3.4 g, Cholesterol 19.5 mg, Sodium 97.3 mg, Potassium 332.7 mg, Total carbohydrate 51.2 g, Dietary fiber 4.4 g, Sugars 0.2 g, Protein 8.5 g

Good source of: Thiamin 31.6 %, Folate 30.6 %, Manganese 26.8 %, Selenium 26.6 %, Iron 16.7 %