Aubergine Roast With Tomato & Cheese

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Ingredients
  • 1 Aubergine (eggplant)
  • 2-3 Sprigs of fresh Rosemary
  • 30gm Paprika Powder
  • 15gm Mixed Dried Herbs
  • 60ml Olive Oil
  • 450gm Tinned Tomatoes
  • 130gm Grated Mozzarella Cheese
  • 40gm Grated Pecorino Cheese
Step No 1

Wash the aubergine and halve lengthways.  Then with a knife, groove the halved aubergines 2 times on the inside; lengthwise and 6-7 times across, forming little squares.

Arrange the rosemary sprigs at the base of a roasting tray.  Place the aubergine on top of the sprigs. Sprinkle the aubergine with oil, paprika powder and herbs. 
Step No 2

Roast in a pre-heated oven at 1800C / Fan for 20-25 minutes.  Until they are soft and slightly browned.

Step No 3

Then remove the roasting tray from the oven and pour a tin of tomatoes over the aubergine.  Roast for a further 15-20 minutes.
Step No 4

After 15-20 minutes, remove the roasting tray from the oven again.  Sprinkle the mozzarella cheese and pecorino cheese.

These two cheeses give the ultimate combination of flavour and saltiness.

Return to the oven for a further 20-25 minutes

Step No 5

Bake until the topping is golden brown and crispy. The sauce should be bubbling around the edges.

Ready to be served with your preferred side.