Goats cheese adds a creaminess to this tasty vegetarian bake.
- Cut eggplant into 2.5cm slices, sprinkle with salt and place in a colander. Set aside for 30 minutes to degorge (the salt leaches out any bitterness and excess liquid). Rinse and pat dry with paper towel.
- Preheat oven to 180°C. Brush eggplant with oil. Heat a chargrill pan over high heat. When hot, add eggplant and chargrill for 1-2 minutes each side (it doesn't need to be cooked right through). Drain on paper towel.
- Place garlic and tomato passata in a bowl and stir to combine. In a separate bowl, combine cream and herbs and season with salt and pepper. Place 4 slices of eggplant in the base of a small baking dish, then spread with half the cheese. Top with a little tomato mixture, then another layer of eggplant. Repeat with remaining ingredients.
- Pour cream over top and bake for 15 minutes. Serve immediately.
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Store Spice Organizer
Surface Utensil Holder
Cutting Board Set