- 2 medium aubergine
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 4 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 small onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 400g tin chopped tomato
- 85g low-fat soft cheese with garlic and herbs
- 3 tbsp fresh or dried breadcrumb
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Trim the stalks from the aubergines, then cut each into 6 slices lengthwise. Lay them in one layer on a grill pan and lightly brush with oil and a little seasoning. Grill until lightly browned, turn them over, brush with oil again, then grill until browned and tender.
Meanwhile, heat the remaining oil in a non-stick pan, add the onion and gently fry until softened. Add the tomatoes and simmer for 5 mins. When the aubergines are cool, spread half the slices with a little soft cheese and cover with the remaining slices to make sandwiches.
Spread half the sauce over a shallow ovenproof dish. Arrange the aubergine sandwiches, overlapping, over the top and pour over the remaining sauce. Sprinkle over the crumbs, then grill until browned.
If you want to prepare this dish in advance, assemble it and leave to cool, then reheat in the oven at 200C/fan 180/gas 6 for 15-20 mins until the crumbs are browned.