Garlicky aubergine steaks with romesco sauce

• small aubergines↗2

  cut into thick steaks

• rapeseed oil↗1 tbsp tbsp

  plus 2 tsp

• fresh thyme leaves↗1 tbsp tbsp
• large garlic cloves↗2

  finely grated

• lemon↗½ ½
• large red pepper↗1

  deseeded and sliced

• leeks↗2

  well washed and thinly sliced

• flaked almonds↗2 tbsp tbsp
• tomato purée↗1 tbsp tbsp
• vegetable bouillon↗¼ tsp ¼ tsp

  powder

• apple cider vinegar↗1 tsp tsp
• bag rocket↗100g 100g
• extra virgin olive oil↗

  for drizzling (optional)

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. Arrange the aubergine slices on a large baking sheet in a single layer. Mix the tablespoon of rapeseed oil with the thyme and garlic, brush over the aubergine and bake for 40-45 mins until the aubergines are tender when tested with a knife.

2. 2

   Meanwhile, heat the remaining oil in a non-stick pan and fry the pepper and leeks for 5 mins until softened. Add the almonds and cook for 5 mins more. Tip in the tomato purée, 5 tbsp water, the bouillon powder and vinegar and cook briefly to warm the mixture through.