Aubergine and tomato bake with garlic and herb goat's milk cheese
Aubergine and tomato bake with garlic and herb goat's milk cheese IngredientsOlive oil, for frying1 onion, finely chopped600g tomatoes, peeled and diced4 aubergines, cut lengthways into 2cm-thick slicesA jar of garlic and herb cheese balls or a log of soft goat's milk cheese flavoured with garlic and herb, slicedHandful fresh basil leaves30ml (2 tbsp) grated ParmesanMethodPreheat the oven to 200°C. Heat a little oil in a pan and saute the onion until translucent. Add the tomatoes and cook for 15-20 minutes until the sauce has thickened and is a rich red.In a separate pan, heat about 30ml (2 tbsp) oil and fry the aubergine slices in batches, adding oil as needed.Pour a few tablespoons of the tomato sauce into a baking dish. Top with a layer of aubergine slices and crumble over some goat's milk cheese. Sprinkle over a number of basil leaves.Repeat the layers until all the ingredients have been used, then finish with the Parmesan.Bake in the oven for 30 minutes, then brown the top under a preheated grill for 5 minutes. Serve with any extra basil and leftover cheese balls.Serves 4..
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