Aubergine and Rosemary Bake/Casserole

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Aubergine and Rosemary Casserole

from 'Sainsbury's Complete Vegetarian Cooking' by Rosamond Richardso

(published 1991)

(ISBN 0 85941 686 0)

 

Personally I think this is more of a 'bake' than a casserole, but it

probably depends how much olive oil you put in etc.

In the original recipe they put cheddar cheese on top with the breadcrumbs,

but for a healthier/vegan version I always leave it out.

 

ingredients:

2 large aubergines, sliced thinly

4 large tomatoes, sliced thinly

2 large onions, chopped finely

4 tablespoons chopped rosemary, or 2 tablespoons dried rosemary

4 tablespoons olive oil, plus extra for greasing

126g (4oz) vegetarian cheddar cheese, grated

6 tablespoons fresh breadcrumbs, fried in oil

salt and pepper to taste

 

preparation time: 40 mins + 1 hour cooking

 

" This robust dish, which can be served as a main course in its own right,

has two distinctly Mediterranean tastes - the dense flavour of aubergones

and highly aromatic rosemary - which combine to make a dish that seems full

of summer. Serve ir with pasta tossed in olive oil. "

 

Sprinkle the aubergine slices with salt and leave them to sweat for 30 mins.

Preheat the oven to Gas mark 3/160°C/325°F. Rinse the aubergine slices

and pat dry. Grease a 1.5 - litre (2 and a half pint) ovenproof dish.

Cover the base with layers of aubergone and tomatoes, sprinkled with chopped

onion , rosemary and oil, and season to taste with salt and papper. Mix the

cheese and breadcrumbs and spread them over the top of the casserole. Bake

in the oven for 1 hour and serve warm.

 

 

 

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