Ingredients
4 lb aubergines
2 onions
3 ripe tomatoes
1 oz butter
½ lb grated vegetarian cheese
1 oz butter
olive oil
3 free-range eggs
1½ pints of white sauce
pinch cinnamon
Method
1. Slice half the aubergines
and fry until tender in olive oil, drain and set aside.
2. Boil the remaining aubergines, cut into large chunks, in water
until softened, peel and chop.
3. Sauté the onion in olive oil until tender and then add
the aubergine pulp and the chopped tomatoes.
4. Stir in 2tbsp of the white sauce and add the cinnamon.
5. Line a greased dish with a layer of the fried aubergines, cover
with some of the tomato mixture and sprinkle with grated cheese.
6. Alternate these layers using all the fried aubergines but only
half of the cheese.
7. Beat the eggs into the remaining white sauce and pour over
the dish.
8. Sprinkle with remaining cheese and bake in a moderate oven
for 30-40 minutes, or until golden.
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