Aubergine & goat’s cheese bake with garlic toasts

Name: Aubergine & goat’s cheese bake with garlic toasts
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 3 Essential Aubergines; 3 tbsp Essential Olive Oil; 1 onion, finely chopped; 2 clove/s garlic, thinly sliced, plus 1 clove for rubbing; 25 g pack basil, stalks finely chopped, leaves left whole; 150 g pot Essential French Spreadable Goat’s Cheese; 400 g Essential Plum Tomatoes In Natural Juice; 1 tbsp tomato purée; 1 Essential Baguette, sliced into 12 at an exaggerated slant

A vibrant veggie recipe that will take you right through the summer. The garlic toasts make it a complete meal, or try stirring a can of white beans into the sauce before baking, instead.

This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.

Find more £2 recipes, the full store-cupboard list, and terms and conditions here.

Shop all everyday value Essential ingredients here.

5 out of 5 stars(4) Rate this recipe

VegetarianHealthySource of fibre2 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook35 mins
Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

3 Essential Aubergines
3 tbsp Essential Olive Oil
1 onion, finely chopped
2 clove/s garlic, thinly sliced, plus 1 clove for rubbing
25g pack basil, stalks finely chopped, leaves left whole
150g pot Essential French Spreadable Goat’s Cheese
400g Essential Plum Tomatoes In Natural Juice
1 tbsp tomato purée
1 Essential Baguette, sliced into 12 at an exaggerated slant

Method

Preheat the oven to 190ºC, gas mark 5. Cut 6 x 0.5cm slices lengthways from each of the aubergines, and roughly chop the remaining trimmings. Heat 1 tbsp oil in a large nonstick frying pan, and add the chopped aubergine, onion, garlic, basil stalks and seasoning. Cook gently for 10 minutes, part-covered, until softened and lightly golden.
Meanwhile, lay 6 aubergine slices on a microwave-safe plate, cover and cook on high for 3 minutes, until softer. Pat dry, set aside, and repeat. Spread each cooled slice with cheese, then add a basil leaf, season with pepper and roll up.
Mash the tomatoes into the frying pan, then add the tomato purée and 75ml water. Bring to a fast simmer for 2 minutes, until rich but still saucy. Tear in all but the smallest of the remaining basil leaves and season. Tip into a 20x25cm baking dish, then nestle in the aubergine rolls, ends up, and dot any remaining cheese around.
Bake for 15 minutes, until bubbling, then flip the oven to grill setting and cook for 5 minutes until golden in places. Take out and leave to rest for a few minutes while you toast the bread on a baking sheet. Rub 1 side of the toast with the garlic and drizzle with 1-2 tbsp oil, to your liking. Scatter the remaining basil over the dish, then serve.