There are times when all you want is comfort food. The kind that is rich in flavour, merciless to your waist and also knocks your gastronomic juices absolutely senseless. That food, my friends, is an aubergine and tomato bake.
I know what you’re thinking. It’s aubergines… But, this is no ordinary aubergine recipe. It’s relatively easy to make and dripping with flavour. Yes, it’s positively decadent. But gosh, you’re not going to be eating it every night, are you?
So without further ado…
Serves three greedy people.
- 150ml olive oil
- 1 small onion, chopped
- 1 clove of garlic, crushed
- 1 x 400g can of plum tomatoes
- 2 large aubergines
- 2 x 200g of hard goats cheese (or vegan equivalent)*
- A bunch of fresh basil and oregano
- Put three tablespoons of the olive oil into a saucepan
- When the oil is hot, add the garlic and onion and cook until it is soft
- Add the plum tomatoes, taking care to break them up gently. Add salt and black pepper
- Let the sauce simmer for about 45 minutes
- In the meantime, slice the aubergines lengthways (about 4-5mm should do it) and sprinkle with some salt
- Transfer the salted aubergines to a colander – make sure you place a bowl underneath the colander, to capture the moisture from the aubergines
- Leave the salted aubergines for about 10-15 minutes
- Pat the aubergines dry with a kitchen towel
- Preheat the oven to 190C
- Get a griddle (or frying pan) and fry the aubergines in olive oil
- The aubergines are done when they change colour (and yes, aubergines soak up a LOT of oil)
- Remove and place aside when they’re all done
- Check the tomato sauce
- When you think it’s relatively thick enough, add the basil and oregano, stir gently and remove from heat
- Get a deep oven dish and spread a layer of the tomato sauce in the dish
- Add a layer of aubergine, followed by a layer of goat’s cheese (feel free to add basil and oregano to the layers)
- Repeat and finish with a layer of aubergine
- Cook in the oven for about 30 minutes or until the mixture is bubbling underneath
- Serve with bread (I used Warburton’s Newburn wheatfree, glutenfree and dairyfree wraps).
*I used goat’s cheese because my body can just about process it, unlike cow dairy 🙂