Goat-bergine

I often use aubergine in a very similar way each time. It's never exactly the same, but there's a definite pattern involved which guarantees a tasty and satisfying meal. Basically, I done made a new dish in a familiar style. It's veggie, rather filling, has only a few ingredients and makes a great summer dinner main. The eagle-eyed among you may notice the evil, but delicious bread. I'm awaiting a blood test for coeliac disease so at the moment I'm full of self loathing, puff pastry, crusty bread and stomach cramps, but it'll all be over next week and I'll be off the pizza and back on the wagon. Promise.

Anyway, this is...


Goat-bergine!
serves 2 - 3 greedy buggers as a main

You will need:
1 aubergine, sliced into discs
1/2 large onion, diced
3 garlic cloves, minced
olive oil
1 tin tomatoes
salt & pepper
sprig of fresh thyme
hard goat's cheese

  1. Pop your grill on, lightly lube your aubergines with olive oil and pop under the heat until golden, or slightly over golden in the case of some of my less thick discs. Repeat until all of your discs have been grilled.
  2. Pre-heat oven to gas mark 5 or equivalent.
  3. In a large saucepan, heat a little oil and soften your onion and garlic. Add in your thyme and cook a little, before dumping in the tomatoes and seasoning generously and simmering gently for 10 mins.
  4. In a lightly greased, fairly shallow dish, make a layer of aubergine, don't worry too much about gaps for this one. 
  5. Next layer in some goat cheese, patching the spaces in the aubergine with cheese. Repeat aubergine and goat cheese layers until all of the aubergine has fulfilled it's purpose as baked dish ingredient and there are no more discs left.
  6. Pour over your tomato sauce, leaving it all rustic and chunky, top with a little more goat cheese and pop in the oven for about 15 minutes.
  7. Serve with the devil in dough form and a nice summer salad. Eat it outside if you're that way inclined, or behind shaded windows and away from all sunlight if you live in my house. It's up to you how you eat you meals, really. I can't tell you how to do everything. Gosh.




























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