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Shez's Rich Aubergine Slices

A community recipe by

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A rich cheese and vegetable dish for a light lunch or supper, served with a green leaf salad and a good bread.


Serves: 2-4

  • 1 large eggplant
  • 1 slice soft crusty bread
  • salt
  • pepper
  • 15 cherry tomatoes
  • 3 ounces extra mature cheddar
  • 2 teaspoons marjoram (fresh, or 1 teaspoon of dried marjoram, or oregano)
  • 1 small finely chopped onion
  • 3 tablespoons green beans (frozen, cut into half inch lengths - or fresh if they are in season, lightly boiled)
  • olive oil
  • grated Parmesan cheese
  • mixed salad leaves (to serve)
  • bread (a good bread, to serve)


Shez's Rich Aubergine Slices is a community recipe submitted by Anonymous and has not been tested by so we are not able to answer questions regarding this recipe.

  • Cut the eggplant into 6 long thin slices. Discard the two outer ones.
  • Heat oven to gas 5/6. Drizzle baking tray lightly with olive oil.
  • Lay the 4 slices of eggplant on the tray, and drizzle the tops lightly with olive oil.
  • Bake in the centre of the oven until golden. Turn the slices over and bake for a bit longer.
  • Mix together everything but the parmesan and oil. Pile on to the 4 slices.Sprinkle with parmesan.
  • Bake near the top of the oven until topping golden. Remove tray from oven and using a large spatula transfer the slices to warmed plates.
  • Tell us what you think