Aubergine Bake

This is baked layered aubergine dish. Each layer has a stuffing of softened vegetables, cheese and herbs which when baked together infuses into a lovely comfort food.

Plated Aubergine Bake

Fresh from the Oven

Ingredients:

1 tbsp Olive oil
2 medium aubergines, cut into thin slices, lengthwise
1/2 tsp dried thyme

1 bay leaf

1/2 tsp dried red chilli flakes
2-3 cloves of garlic, finely chopped
1 red onion, finely chopped
1 courgette, finely chopped

4-6 chestnut mushrooms, finely chopped
10-15 cherry tomatoes, cut in halves

1 tbsp Worcester sauce
6-8 tbsp grated cheddar cheese
2-4 tbsp Philadelphia cheese
Salt & Pepper for seasoning
Chopped parsley for garnish

Method:

1. In a bowl, place the aubergine, drizzle olive oil, thyme, pepper and salt. Mix well.

2. Griddle for a couple of minutes on each side in a hot griddle pan, or until golden-brown grill marks are formed. Keep aside.

3. Pre heat the oven to 180C.

4. In a pan, heat olive oil. Add the bay leaf, chilli flakes and chopped garlic. Cook for couple of minutes, careful not to burn the garlic.

5. Add chopped onions, saute until translucent. Add chopped courgettes. Cook for 2-3 minutes. Make sure you stir occasionally.

6. Mix in the mushrooms. Add 6-8 chopped cherry tomatoes, stir. Add the Worcester sauce. Season with salt & crushed pepper. Cook until vegetables are softened.

7. In a baking dish, grease with little butter. Layer the bottom with aubergine slices. Place the stuffing. Place a couple of halved cherry tomatoes, sprinkle chopped parsley, cheddar cheese and few knobs of philly cheese.Top this with another layer of aubergine slices, continue with the filling and continue layering until stuffing is finished. 

8. Place in the oven and bake for 15 mins. Serve hot with side salad.