Aubergine Bake

I’ve wanted to make this before. It’s like lasagne/moussaka , but it doesn’t have pasta, or lamb. It’s really simple, and cheap (if you  have the store cupboard ingredients). I made this for one, but obviously I had leftovers. Just double the ingredients if you’re making this for more people. I turned out a bit sloppy, but it was honestly really nice. Definitely get the chunky vegetable pasta sauce.

Ingredients

-1/2 quantity Bisto Cheese Sauce (made with milk or water)

-1 aubergine

-1/2 a jar of Sainsburys chunky vegetable pasta sauce-or any pasta sauce you would like. I was looking for the Mediterranean feel.

-Cheddar/feta (or both)

Method

-Slice the aubergines into rounds, and place them in a pan of boiling water for 1 minute and a half. Place these on a plate and sprinkle with salt, ideally put them on some kitchen paper, but I didn’t.

-Whilst these dry, boil your milk/water to make the cheese sauce.

-Once this is made, fry the aubergines in a tiny bit of olive oil, about 2 minutes on each side. Alternatively prod them with a knife, and if this sinks through easily then they’re fine. It doesn’t really matter, cos they’ll cook in the oven.

-Get 1/2 your tomato sauce, and put some on the base of a baking dish which is reasonably deep. Put half of the aubergines slices on top, followed by the cheese sauce. At this point I added a bit of feta, but that’s me, it’s your food. Then add the rest of the tomato sauce, cheese sauce, and top with some cheddar/feta.

-Put the dish in the oven at 180-200 c. and cook for about 45 minutes.

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