Getting ahead with aubergine amalfitane

Hello Wendy,

We are all good thank you.

I would prepare these a day ahead up to the point where you sprinkle half the chopped basil, and keep them covered in the refrigerator. When I drizzle the olive oil I would use a little extra and use a pastry brush to paint over the exposed edges of the cut aubergine.

Then on the day, remove them fro the fridge and hour ahead and sprinkle with freshly chopped basil before they go in the oven (and probably some freshly torn basil just before serving).

Best wishes

Lindsey