Creamy Aubergine Bake with Cheese and Tomato
Ingredients
- 2 large aubergines
- oil as needed
- 2 small onions, diced
- 6 cloves garlic, sliced
- 1 tsp salt
- 1 can chopped tomatoes
- 1 tsp oregano
- 3/4 tsp black pepper
- 1/2 tsp mixed herbs
- 1/2 tsp dried basil
- 2 diced tomatoes
- 2 diced red peppers
Cheese sauce
- 3 tbsp butter
- 3 tbsp plain flour
- milk and water as needed
- 100g grated mature cheddar cheese
Layering components
- 4-6 lasagne sheets
- breadcrumbs or tortilla chips
Preparation
Slice aubergines into 5mm discs. Place on a baking tray, brush lightly with oil and sprinkle some salt over the top. Layer the aubergine slices on top of one another in one tray. Bake for 20 minutes at 200°C/gas mark 6, then set aside.
Prepare the tomato sauce: heat 2 tbsp oil in a pan, add diced onion, garlic and 1 tsp salt, cook for 5 minutes. Add canned tomatoes, fresh tomatoes, diced peppers and herbs/spices. Cook for 10 minutes, add extra water to keep the sauce thin.
Make the cheese sauce: melt butter, add plain flour and fry for a few minutes. Slowly add milk, mixing well between additions. Use water to thin if needed. Add grated cheese and mix, then set aside.
Assemble the bake: add a layer of tomato sauce to the bottom of the dish, then roasted aubergine slices, another layer of tomato sauce, lasagne sheets and cheese sauce. Repeat the layers, finishing with cheese sauce on top. Sprinkle with breadcrumbs or tortilla chips and bake for 30-35 minutes at 200°C/gas mark 6. Serve and enjoy.
Notes
This dish is a vegetarian alternative to lasagne and is popular with families.
