Aubergine, tomato, & Parmesan bake- (or as Josh & I like to call it Aubergine Pie)

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  • 2 garlic cloves- smashed & cut up2 Tablespoon olive oil
  • Packet Tomatoes ( more the merrier)- tinned if prefer
  • 2 aubergines- cut into about 1 cm strips length ways
  • freshly grated Parmesan 65 g or  mix with some mozzarella
  • torn basil leaves
  • 2 eggs beaten
  • few tablespoons tomato puree

DOUBLE THE QUANTITIES IF YOU ARE FEEDING A LARGER FAMILY

Serves 3

  1. Heat oven 200 F or 180 fan/ gas 6.
  2. Heat a griddle pan until very hot.
  3. Brush the aubergine with a little olive oil & add to pan
  4. Grilled- turning half way (I always use my perching stool for this meal as it does take a bit of patience waiting for them to get browned  & cooked through)
  5. Add more aubergine & cook in the same way- remove & drain on kitchen paper
  6. Meanwhile fry the garlic & chopped tomatoes in a pan for approx 10 mins (this is where you many hands either stirring tomatoes, or turning smoking aubergines!!)
  7. Help yourself to a cuppa at this point as it is quite heated by the stove for all this preparation- but worth while
  8. When all the aubergines are grilled- lay a few in an oven proof dish. Cover with a bit of cheese, few torn basil leaves, seasoning ( I like loads of ground pepper). More aubergines, cheese, basil etc until you get to the top layer when you pour the beaten egg on the top. sprinkle with cheese pepper & basil.
  9. Pop in the oven on a baking tray
  10. Cook for approx 20 mins or until topping is golden

Eat & enjoy- I like mine with pasta, some nicely cooked veg & obviously a glass of wine

 

 

 


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