Oil Infusion

• Make the oil infusion: Infuse the rapeseed oil with the Motti Cress in a glass bottle or jar. Leave overnight to one week to fully infuse and colour. Strain using coffee filter paper or musline cloth before using.

Crushed Aubergines

• Prick the aubergines with a fork or knife, place on a tray in a preheated oven at gas mark 6/200*C/fan 180*C for about 40-50 minutes until the aubergine skins have shrivelled up and the insides are soft.
• Rub a little oil in to the garlic cloves on a tray and place in the same oven as the aubergines but keep an eye on them as the garlic will need to come out sooner than the aubergines.
• Place the peeled, chopped tomatoes in a pan over a low heat with a little olive oil and some chopped Motti Cress, cook down, till the tomatoes have gone mushy and it becomes a thickened sauce. Once cooked, season with a little salt if needed and stir in

Pide Chips

• Pull each pitta apart so they two thin pieces and then cut in to small triangles. Rub the Rock Chives, salt and rapeseed oil in to the pitta triangles then bake in the preheated oven for 15 minutes till browned and crisp.

Crushed Aubergine

• Mash the aubergines in a colander. Make sure you squeeze out all of the liquid. Then place the mushed flesh in a blender and blitz quickly to a thickened puree. Transfer to a piping bag and refrigerate.

Plating

• Assemble your plate, pipe aubergine puree in to the centre, make a quenelle of tomato sauce to the side. Decorate with the Cresses, drizzle around the oil infusion and roasted garlic. Serve with the pitta chips.