Goat’s Cheese and Aubergine Bake
Trying to keep everyone happy at mealtimes can be hard but if you’re cooking for a group then you’ve just got to serve up this goat’s cheese and aubergine bake.
The recipe from the British Cheese Board (britishcheese.com) is great for vegetarians but you’ll find that the meat eaters will love it too!
Give it a go at your next gathering and let us know how it goes down!
Goat’s Cheese and Aubergine Bake
Serves: 4
Preparation time: 20 minutes
Cooking time: 35 minutes
Ingredients:
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
Method:
1 Preheat the oven to 180°C / fan oven 160°C / Gas Mark 4. Grease a large baking dish with 1 tsp butter.
2 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.
3 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.
4 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.
Tagged in Recipes Food & Drink Vegetarian