Shez's Rich Aubergine Slices
A community recipe by AnonymousNot tested or verified by Nigella.com
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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.
Introduction
A rich cheese and vegetable dish for a light lunch or supper, served with a green leaf salad and a good bread.
Ingredients
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)
Method
Shez's Rich Aubergine Slices is a community recipe submitted by Anonymous and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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