Aubergines are a firm favourite of mine. The rest of my family can take or leave them (usually they leave them!) so I try many ways to incorporate them into recipes where they might not detect them! I love their earthy mushroomy flavour, they are especially good sliced and roasted. This recipe was a throw together of a few things I had to hand, but worked very nicely and would make a lovely lunch with a fruity chutney and a dressed salad.
Layered Aubergine Bake
2 medium or 1 large aubergine
handful of cherry tomatoes
handful of basil leaves
400 g feta cheese
handful of chopped parsley
1 tbsp chopped mint
handful of grated cheddar cheese
Slice eggplant and place on lined oven tray, spray with olive oil and bake in oven at 200C for approx 20 mins. Pop the capsicums in at the same time to roast and remove when blackened. Place capsicums in plastic bag to sweat, then remove seeds and skin.
Whizz feta, eggs, parsley and mint together in the food processor until smooth.
Line a round cake tin with foil. Cover bottom with cooked aubergine slices. Spread over half the feta mixture, then layer more aubergine, the roasted capsicum (sliced into strips), then feta mixture again topped with cherry tomatoes and basil. Layer last of aubergine and top with cheese. Bake at 180C for approx 45 mins and cheese is golden brown.