A delicious vegetarian Aubergine and Goat’s Cheese Bake. This fabulous layered dish is simple, quick to make and suitable for freezing, so why not make extra for a easy weekend supper.
Serves 4
Preparation time 20 minutes
Cooking time 35 minutes
What You’ll Need:
- 25g (1oz) butter
- 25g (1oz) plain flour
- 300ml (1/2 pint) milk
- 50g (2oz) mature Cheddar cheese, grated
- 1 tsp wholegrain mustard
- 440g jar tomato pasta sauce
- 2 medium aubergines, sliced
- 4 large tomatoes, sliced
- 1 tbsp chopped fresh rosemary or thyme
- 100g (4oz) British goat’s cheese (with rind), thinly sliced
- Salt and freshly ground black pepper
What To Do:
- Preheat the oven to 180°C / fan oven 160°C / Gas Mark 4. Grease a large baking dish with 1 tsp butter.
- Put the remaining butter into a non-stick saucepan with the flour and milk. Bring to the boil, stirring constantly with a small whisk to make a smooth sauce. Remove from the heat and add the Cheddar and mustard, stirring until melted. Season.
- In a large baking dish, arrange layers of half the pasta sauce, half the aubergine slices and half the tomatoes Sprinkle with the rosemary or thyme and a little salt and pepper, then repeat the layers. Pour the cheese sauce on top, then arrange the goat’s cheese over the surface.
- Bake for 35-40 minutes, until golden brown.
Cook’s tip: Finish off the top with more grated Cheddar instead of goat’s cheese, if you prefer.
For a more filling cheddar bake see StyleNest’s recipe for scrumptious Cheddar Crumble.