|Aubergine||1 , cut into large cubes|
|Red onion||1 , thinly sliced|
|Garlic||4 Clove (20 gm) , thinly sliced|
|Courgettes||2 , sliced|
|Red pepper||1 , seeded and finely sliced|
|Red chili||1 , seeded and finely sliced|
|Oregano leaves||1 Teaspoon|
|Puff pastry||400 Gram|
|Egg||1 , beaten|
|Sesame seeds||2 Teaspoon|
|For salmorejo sauce|
|Tomato||4 , halved|
|Onion||1 , finely chopped|
|Garlic||1 Clove (5 gm) , crushed|
|Olive oil||2 Tablespoon|
|White wine vinegar||1 Tablespoon|
|Flat leaf parsley||1 Tablespoon , chopped to make 1 tablespoon|
Heat 4 tbsp olive oil in a large frying pan, add the aubergine and fry for 2-3 minutes.
Add the remaining vegetables and chilli and fry until softened.
Add the oregano and mix well.
Leave to cool.
Heat the oven to 200C/fan 180C/gas 6.
On a lightly floured surface, roll out half the pastry to a rectangle 25cm x 20cm and put on a baking sheet.
Spread the tapenade over the pastry and spoon over the vegetables, leaving a 2.5cm border around the edge.
Roll out the remaining pastry to the same size and lay on top of the vegetables.
Brush the edges with egg and press together to seal.
Lightly mark squares on the pastry with the back of a knife, brush with egg and sprinkle with sesame seeds.
Bake for 30-35 minutes or until risen and golden brown.
Meanwhile, to make the salmorejo sauce, put the tomatoes on a baking sheet and put under a hot grill until charred on both sides.
Cool, then peel and seed.
Put the tomato in a food processor with the remaining ingredients, except the parsley.
Whizz to a smooth sauce.
Season, put in a bowl and add the parsley.
Serve slices of the pie with the salmorejo sauce.
Serving size Complete recipe
Calories 3157Calories from Fat 1836
% Daily Value*
Total Fat 205 g315.4%
Saturated Fat 28 g140%
Trans Fat 0 g
Sodium 1404 mg58.5%
Total Carbohydrates 288 g96%
Dietary Fiber 40 g160%
Sugars 53 g
Protein 60 g120%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet