recipes
Cheesy Roasted Aubergines
2022-11-10
Ingredients
- 2 medium aubergines, halved
- 2 tbsp olive oil, plus extra (Borges)
- ½ tsp salt
For the cherry tomato sauce:
- 1 tbsp olive oil (Borges)
- 10g butter (Valio)
- 1 onion, finely chopped
- 1 garlic clove, finely grated
- 150g tinned cherry tomatoes (Mayor)
- ½ tsp chili flakes
- 1 tsp cumin seeds
- ½ tsp coriander seeds
- 1 tsp salt
- 60ml water
- 1 tsp tomato paste (Mayor)
For the cheese mix:
- 15g feta, crumbled
- 15g Gruyere, roughly chopped
- 50g mozzarella, torn
- 50g double cream (Elmlea)
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Method
Preheat the oven to 230°C fan/250°C. Cut deep cross-hatches into each halved aubergine – cut nearly all the way down without actually puncturing the skin. Lay the aubergines cut side up on a large baking tray, then rub with the oil and salt. Bake for 35-40 minutes. Rotate the dish halfway through so they brown evenly.
In the meantime, make the cherry tomato sauce. Put all the ingredients for the sauce (except the water and tomato paste) into a saute pan over low-medium heat, and cook until the onions are soft and golden. Transfer the sauce to a blender together with the water and tomato paste and blend until completely smooth. Set aside.
Combine the cheese mix ingredients in a bowl. Once the aubergines are fully browned, remove the dish from the oven. Pour some cherry tomato sauce over each aubergine half, then spoon over the cheese mix. Return to the oven for 6-8 minutes, until the cheese turns golden-brown. Leave to cool slightly and serve.
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