You know when you are planning a meal and you realise you don’t have one ingredient? It always happens to me so I’ve learned to improvise. I’d already sliced an aubergine (but had no eggs) so I created these – thick slices of aubergine underneath a tomato and onion layer, then covered with cheese and breadcrumbs. It’s dead quick and easy and doesn’t need many ingredients, have ago!
You will need: 1 large aubergine, 1 small onion, 2 big tomatoes, 2 garlic cloves, mixed herbs, salt, pepper, 25g cheese, 1 tablespoon cream cheese, 1 slice of breads worth of breadcrumbs, olive oil, 2 tablespoons tomato puree, balsamic vinegar and rocket to serve.
Dice your onion and pop in a big frying pan with a teaspoon of olive oil, finely chop your garlic cloves and add these. Cook for 5 minutes, chop the tomatoes into chunks and add these and the tomato puree to the pan. Add a big crack of black pepper, a pinch of salt, your cream cheese and some mixed herbs and then take the pan off the heat when the cheese has melted in.
Grate your cheese and mix it in a bowl with the breadcrumbs and a bit of pepper. Turn your oven on to 200 degrees. Chop your aubergine into 4 thick slices and place on a baking tray. Divide the tomato mixture between the slices and then sprinkle a big handful of cheese and breadcrumbs on top. Pop in the oven for 10 minutes.While that’s cooking, put your rocket on the plate and drizzle with a little balsamic and some good quality olive oil. When the aubergines are cooked put them on your salad and serve. Voila!
This dish seems really posh but it’s actually dead simple and doesn’t take more than 20 minutes. 1 slice of aubergine would be great for a starter and like always, add more cheese, or tomato if you like. It’s really healthy, cheap and delicious – what’s not to love?!
Love, Mrs Gardom