British Goat’s Cheese and Aubergine Bake
By British Cheese Board
Published on 18 April 2022
This simple layered vegetarian dish makes the most of aubergines and fabulous British goat’s cheese.Time and servings
55 minsTotal time
4Servings
20 minsPrep time
35 minsCooking time
Ingredients
- 25 g of (1oz) plain flour
- 440 g of jar tomato pasta sauce
- 2 medium aubergines, sliced
- 25 g of (1oz) butter
- 300 ml of (1/2 pint) milk
- 50 g of (2oz) mature cheddar cheese, grated
- 1 tsp of wholegrain mustard
- 4 large tomatoes, sliced
- 1 tbsp of chopped fresh rosemary or thyme
- 100 g of (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.