|olive oil — for brushing|
|1/4 cup||fresh chillies — 573|
|2||aubergine — halved lengthways|
|sea salt and freshly ground black pepper|
|150 g||cream cheese — softened|
|60 ml||cream — double thick|
|30 ml||milk — full cream|
|150 g||gouda cheese — finely grated|
|fresh parsley — handful, chopped|
|150 g||tomatoes — halved lengthways|
|1||fresh chillies — 573|
|1/2 tsp||dried oregano|
Preheat the oven to 200 °C
Line a roasting pan with baking paper and brush with some olive oil.
Line the base and sides of approx 20cm diameter round or 19cm square pie dish with foil and brush with olive oil.
Place the aubergine slices on the lined roasting tray and drizzle with the ¼ cup olive oil and sprinkle with some salt and black pepper.
Roast for 40 minutes until soft and golden and set aside.
Turn down oven temperature to 170°C.
Place the softened cream cheese, eggs, cream and milk in a bowl and whisk until well combined.
Mix in the grated Gouda and chopped parsley.
Arrange the aubergine slices in the in the prepared pie dish in one layer.
Place the sliced tomatoes in between the aubergine and spoon the cheese mixture over.
Bake for 35 – 40 minutes until the mixture is set and golden.
Let it cool to room temperature.
While cooling, mix the dressing ingredients together.
Remove the cake from the dish and carefully remove the foil.
Cut into 4 – 6 wedges/squares, spoon the dressing on top and serve. Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here.