3 large aubergine, sliced into 1cm slices
100g Parmesan or Pecorino, grated
for the sauce
1 red onion, finely chopped
2 garlic cloves, finely chopped
250g mushrooms, sliced (I used portobellini)
2 x 400g cans chopped tomatoes or 500g cherry tomatoes, halved
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary, finely chopped
1 tablespoon fresh basil, finely chopped
salt & pepper to taste
Brush the aubergine slices with olive oil and grill in a hot griddle pan for 1-2 minutes per side. Set aside.
Pre-heat the oven to 200°c.
To make the sauce, sauté the onion in a saucepan in a splash of oil until soft and translucent.
Add the garlic and mushrooms and fry until the mushrooms are golden brown.
Add the remaining ingredients and allow to simmer for 10 minutes until the sauce has reduced slightly.
To assemble the bake, layer the grilled aubergine with the sauce and cheese in an oven-proof dish, reserving some of the mozzarella to finish the bake off with.
Place the dish in the oven and allow to bake for 15-20 minutes until the cheese is melted and golden.
Remove from the oven and allow to cool for 5 minutes, then serve with salad or bread of your choice.
Michael’s wine recommendation – click here
Alida Ryder is one of my favourite food people. Excellent cook, recipe developer, great photographer. Her website has a huge following and she is doing things she could only have dreamed of a few years ago. She’s written two books Simple & Delicious and Cook from the heart. Click here to go to her website. Click here to buy her first e-book.