Aubergine Casserole Recipe

A delicious summer dish that can be served hot or cold.

Ingredients for Aubergine Casserole:

• 1 large aubergine (about 1½ lbs/675 g)
• 1 teaspoon salt
• 2 eggs, beaten
• 2 tablespoons melted butter
• 3 tablespoons dry breadcrumbs, preferably brown
• 1 small onion, chopped
• 1 teaspoon dried oregano
• 2 large tomatoes, peeled and sliced
• 4 oz (112 g) grated hard cheese
• Black pepper
• Paprika

Method for Aubergine Casserole:

1. Peel and slice the aubergine, put into a pan with the salt and about 1 inch (25 mm) of boiling water
2. Cover and cook gently for around 7 minutes, then drain.
3. Mash the aubergine well and mix in the beaten eggs, melted butter, breadcrumbs, onion, oregano and pepper.
4. Grease a shallow 3 pint (1.7 litre) oven-proof dish and put half the sliced tomato on the bottom, then put the aubergine mixture on top and cover with the rest of the tomato.
5. Lay the cheese on top, sprinkle with paprika and bake at Gas Mark 4 (350°F/180°C) for about 40 minutes.

Serves 4.

If serving hot, an ideal accompaniment to grilled or roast lamb.