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Macsween's Aubergine and Haggis Towers with Tomato Concasse Recipe

This impressive yet really easy dish pairs a hero of traditional Scottish cuisine with a tian, which is a french specialty made by arranging slices of tomato, aubergine, courgette and sometimes mozzarella or goat cheese, in a baking dish, and baking until golden and delicious. We make the towers here with aubergines, veggie haggis and mozzarella, but feel free to use tomatoes, red onion rings, courgettes or goat cheese instead of the mozzarella. Thanks to Macsween, we have vegetarian haggis !

Customer Rating:
5.0

(1 votes)

Posted by: Ann Smyth
On: 20/01/2014

Cuisine

Italian

Time

30 - 60 mins

Skill Level

Newbie

Serves

Courses etc.

Main Courses

You will need

Ingredient	Add
2 large aubergines, sliced		More products
2 vegetarian haggis, sliced	Available only in our Broughton Street shop	More products
2 mozzarella balls, sliced
olive oil for coating		More products
salt		More products
For the tomato concasse:
6 tomatoes	Awaiting stock	More products
2 garlic cloves, crushed		More products
1 tbsp olive oil - as above
sprinkle of caster sugar - optional		More products
up to 150ml extra virgin olive oil - as above
basil for garnishing	Awaiting stock	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Slice the aubergines, place in a colander, salt and set aside.
For the tomato concasse, slice and dice the tomatoes. Heat 1 tbsp oil and saute the tomatoes and garlic, remove from the heat and add the sugar (optional), then pour in the oil and mix well.
Heat a little oil on a large baking tray, add the salted aubergines and bake for 10 mins.
Take another tray and place the 8 largest slices of aubergine on it, then place a slice of haggis on top of the aubergines, then a slice of mozzarella and repeat the process another two times.
Put in the oven for 15-20 minutes until golden brown and the mozzarella has melted.
To serve:
Place on a warm plate and drizzle the tomato concasse around the place as a finishing touch.
Garnish with basil and mop up the juices with crusty bread.