Sunday, 19 February 2012

Aubergine (Eggplant) Goats' Cheese Gratin

From: Veggie Feasts

  • Spray oil
  • 2 x 400 g (13 oz) cans chopped tomatoes
  • 2 large garlic cloves, crushed
  • 4 TBSP extra virgin olive oil
  • 1 tsp caster sugar
  • 2 TBSP chopped basil
  • 2 aubergines (eggplants)
  • 250 g (8 oz) soft goats' cheese, sliced or crumbled
  • 50 g (2 oz) Parmesan cheese, freshly grated
  • Salt and black pepper
1) Lightly oil a 1.5 litre (2 1/2 pint) baking dish with spray oil.

2) Put the tomatoes, garlic, half the oil, sugar, basil and salt and pepper in a saucepan and bring to a boil.
3) Reduce heat and simmer for 30 minutes until reduced and thickened.
4) Preheat the oven to 200C/400F/Gas Mark 6

5) Cut each aubergine lengthways into 6 thin slices.
6) Season the remaining oil with salt and pepper.

7) Brush the aubergine slices with the seasoned oil (I used my hand).

8) Cook under a preheated hot grill for 3-4 minutes. (I did this while the oven was sill pre-heating)

9) Remove and flip and cook for another 3-4 minutes.

10) Arrange one-third of the aubergine slices, overlapping them slightly, in the base of the prepared dish.

11) Add one-third of the tomato sauce.

12) Add one-third of the goats' cheese and Parmesan cheese.
13) Repeat these layers, finishing with the 2 cheeses.
14) Bake for 30 minutes.

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