Name: Eggplant, goats cheese and parmesan bake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 700 gram eggplant, thinly sliced; 2 tablespoon rice bran oil, plus 2 tsp extra; 150 gram goat's cheese; 3/4 cup (60g) grated parmesan, plus 1/4 cup extra; 3 eggs; 1 cup (250ml) light cream; 2/3 cup oregano; 150 gram grape tomatoes; 1/2 red onion, thinly sliced; 3 cup mixed salad greens; 1 tablespoon red wine vinegar

Eggplant, goats cheese and parmesan bake

Topped with an oozing, melted cheese topping, this divine eggplant dish is beautiful served spooned up straight from the oven with a fresh side salad.

Serves 4

Prep

10M

Cook

40M

Total

50M

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Ingredients

700 gram eggplant, thinly sliced

2 tablespoon rice bran oil, plus 2 tsp extra

150 gram goat's cheese

3/4 cup (60g) grated parmesan, plus 1/4 cup extra

3 eggs

1 cup (250ml) light cream

2/3 cup oregano

150 gram grape tomatoes

1/2 red onion, thinly sliced

3 cup mixed salad greens

1 tablespoon red wine vinegar

Method

1.Preheat oven to 200°C (180°C fan-forced) Place eggplant and oil in a bowl; toss to combine

2.Heat a large non-stick frying pan on high. Cook eggplant in batches, 2-3 minutes each side, until browned. Set aside.

3.Add goat’s cheese, parmesan, eggs, cream and 1/2 cup of oregano to a bowl; stir to combine. Arrange one-third of eggplant over base of a 6-cup capacity ovenproof dish. Top with one-third of cheese mixture. Repeat layers twice more. Scatter with extra parmesan. Bake 30-35 minutes, until puffed and golden.

4.Meanwhile, combine tomatoes, onion and salad greens in a large serving bowl. Toss with combined vinegar and extra oil.

5.Scatter eggplant bake with remaining oregano. Serve with salad.

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