Golden Baked Aubergine with Rich Kerrygold Dubliner Signature Cheese
This delicious baked aubergine dish uses grated Dubliner cheese to create a luscious topping
SERVES
6
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
20
MINUTES
Ingredients
50g Kerrygold butter
3 garlic cloves, crushed
2 x 400g tin chopped tomatoes
2 tbsp tomato purée
Salt and black pepper
4 aubergines, sliced into 1 cm thick rounds
50ml olive or vegetable oil (approximately)
200g Kerrygold Dubliner Signature Cheese, grated
Fresh basil leaves (optional)
You will need
Ovenproof dish (23cm X 30cm x 6cm)
Method
Preheat the oven to 180°C. In a shallow pan, melt the butter until foaming over medium high heat and stir in the crushed garlic. Cook for 1 minute until fragrant, then add the chopped tomatoes. Reduce the heat and simmer for 8 minutes, stirring occasionally. Add the tomato purée, season well, and simmer for a further 5–7 minutes until slightly thickened.
Meanwhile, heat a griddle pan until very hot. Lightly brush the aubergine slices with oil, then cook in batches for 5-7 minutes, turning halfway through, until well browned and tender. Transfer to kitchen paper and repeat with the remaining slices.
When all the aubergines are cooked, arrange about a third of the aubergine slices in the base of an ovenproof dish, then spoon over a third of the tomato sauce. Sprinkle with basil, grated Kerrygold Dubliner and Kerrygold Reserve Cheddar, and season to taste. Repeat the layers until all ingredients are used finishing with a final layer of tomato sauce and cheese.
Bake for 20 minutes, or until the top is bubbling and golden.
Allow to sit for 5-10 minutes then serve with a green salad and crusty bread for lunch or a light supper.
