Cheesy eggplant bake
By Julie Goodwin
Serving size: Serves 4
Cooking time: Less than 60 minutes
Course: MainFavourite flavours: Cheese
This vegetarian dish is kind on the pocket, but it is still full of the robust flavours that we all love in winter.
INGREDIENTS
1 large (500g) eggplant, sliced into 1cm rounds
coarse cooking salt
1 teaspoon olive oil
1 medium (150g) brown onion,
chopped finely
2 cloves garlic, crushed
2 tablespoons tomato paste
2 x 400g cans chopped tomatoes
1/4 teaspoon dried ground oregano
2 teaspoons sugar
500g good-quality ricotta cheese
1/4 teaspoon ground nutmeg
olive oil spray or olive oil, extra
1 cup (120g) grated cheddar cheese
METHOD
1. Preheat the oven to 200°C (180°C fan-forced).
2. Lay the eggplant on absorbent paper, sprinkle with salt; stand for 15 minutes.
Turn eggplant over and repeat with the other side. Rinse and pat dry.
3. Meanwhile, heat the oil in a large frying pan; cook onion and garlic, stirring, until softened. Add the tomato paste; cook, stirring, for 1 minute. Add the undrained tomatoes, oregano and sugar; simmer, uncovered, for about 10 minutes, or until the sauce thickens and reduces by about one-third. Season with salt and freshly ground black pepper.
4. Combine the ricotta and nutmeg in a bowl; season with salt and freshly ground white pepper.
5. Spray eggplant slices with oil spray or brush with extra oil. Cook eggplant on a heated grill pan (or grill or barbecue) for about 2 minutes on each side or until browned and tender.
6. Oil a 20cm square ovenproof dish (1.75 litre/7-cup capacity). Spread half the tomato sauce in the dish, top with half the eggplant, half the ricotta mixture and half the cheddar cheese. Repeat the layers.
7. Bake, uncovered, for about 20 minutes or until browned lightly and heated through.
8. Serve with a green salad and crusty bread, if desired.
Suitable to freeze. Not suitable to microwave.
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