Cheesy Aubergine Bake
A community recipe by domesticgoddessNot tested or verified by Nigella.com
Introduction
This dish has 3 components made in 3 different pans (aubergines, tomatoes, white sauce), which can either be done all at once or one after the other depending on how dextrous and confident you are! The cheeses do make a difference, but feel free to substitute them depending on what you have in the fridge!
This dish has 3 components made in 3 different pans (aubergines, tomatoes, white sauce), which can either be done all at once or one after the other depending on how dextrous and confident you are! The cheeses do make a difference, but feel free to substitute them depending on what you have in the fridge!
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Ingredients
Serves: 6-10
- 1 large aubergine (sliced into thin rings)
- 6 medium tomatoes (sliced)
- 1 punnet cherry tomatoes (halved)
- mozzarella (grated)
- feta cheese
- Parmesan cheese
- olive oil
- butter
- 30 grams flour
- 300 millilitres milk
- 1 pinch of nutmeg
- 1 large eggplant (sliced into thin rings)
- 6 medium tomatoes (sliced)
- 1 punnet cherry tomatoes (halved)
- mozzarella (grated)
- feta cheese
- Parmesan cheese
- olive oil
- butter
- 1 ounce flour
- 10½ fluid ounces milk
- 1 pinch of nutmeg
Please note that nigella.com is not able to accept responsibility for any substitutions that Ocado may need to make as a result of stock availability or otherwise. For any queries, head to ocado.com/customercare.
Feel free to use the “swap” feature and adjust brands and quantities as needed.
Method
Cheesy Aubergine Bake is a community recipe submitted by domesticgoddess and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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