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  • British Goat’s Cheese and Aubergine Bake
British Goat’s Cheese and Aubergine Bake

British Goat’s Cheese and Aubergine Bake

Brought to you by: British Cheese Board
    4 serving

Prep time:

Cook time:

Serves: 4

This simple layered vegetarian dish makes the most of aubergines and fabulous British goat’s cheese.

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Ingredients

  • 25g (1oz) butter
  • 25g (1oz) plain flour
  • 300ml (1/2 pint) milk
  • 50g (2oz) mature Cheddar cheese, grated
  • 1 tsp wholegrain mustard
  • 440g jar tomato pasta sauce
  • 2 medium aubergines, sliced
  • 4 large tomatoes, sliced
  • 1 tbsp chopped fresh rosemary or thyme
  • 100g (4oz) British goat’s cheese (with rind), thinly sliced

Method

Step 1

Preheat the oven to 180°C / fan oven 160°C / Gas Mark 4. Grease a large baking dish with 1 tsp butter.

Step 2

Put the remaining butter into a non-stick saucepan with the flour and milk. Bring to the boil, stirring constantly with a small whisk to make a smooth sauce. Remove from the heat and add the Cheddar and mustard, stirring until melted. Season.

Step 3

In a large baking dish, arrange layers of half the pasta sauce, half the aubergine slices and half the tomatoes. Sprinkle with the rosemary or thyme and a little salt and pepper, then repeat the layers. Pour the cheese sauce on top, then arrange the goat’s cheese over the surface.

Step 4

Bake for 35-40 minutes, until golden brown.

Step 5

Cook’s tip: Finish off the top with more grated Cheddar instead of goat’s cheese, if you prefer.

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