Cheese and aubergine oven bake
4 servings
Prep: 10 mins,
Cooking: 1 hr
Serve this vegetarian dish with sautéed leeks and a green, leafy salad.
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Ingredients (15)
4 Tbs | olive oil — light |
1 | onion — medium, finely chopped |
2 | garlic — cloves, finely chopped |
400 can | tomatoes — chopped |
1 Tbs | tomato purée |
1 Tbs | dried mixed herbs |
1 pinch | sea salt |
freshly ground black pepper — to taste | |
2 | aubergine — sliced |
widthways into discs 1cm thick | |
1 Tbs | soy sauce |
100 g | goat's milk cheese — soft |
g | mozzarella cheese — chopped |
120 g | goat's milk cheese — cheddar or mature cheddar cheese, grated |
1 handful | fresh basil — chopped |
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