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Aubergine (Eggplant) and Blue Cheese Bake
Ingredients
2 eggplant sliced thickly
1 red onion chopped
1 clove garlic chopped
2 cans chopped tomatoes (or 2 cans plum tomatoes, drained and chopped)
1 tsp. dried oregano
1 pack (125g) Rosenborg-Castello® Traditional Blue Cheese
100g fresh spinach – washed and drained.
25g Parmesan Cheese – grated (we recommend Grana Padano or Parmigiano Reggiano)
Salt and pepper for seasoning
Method
1. Fry slices of eggplant until soft, remove and drain, add onion/garlic to pan and fry until soft, add tomatoes and herbs and simmer gently for 10 – 15 minutes until thickened. Season. Meanwhile preheat oven to 180º/350ºF. Wilt the spinach by placing in a large colander or sieve and running just boiled water through it, drain well.
2. Using a deep ovenproof dish, layer half of the eggplant with half the tomato sauce, top with half spinach and half the Blue Cheese, crumbled.
3.Repeat with remaining ingredients, scattering the Parmesan Cheese on top with the Blue Cheese, bake for 20 minutes until cheese on top is golden and the sauce is bubbling. Serve hot.
Rosenborg-Castello® Traditional Blue Cheese
