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How to make Baked eggplant with goat's cheese and cream

Yield = 4
Prep time: 0:40
Cook time: 0:25
Total time: 1:05

Ingredients

  • 2 medium eggplants
  • 1 1/2 tablespoons olive oil
  • 3 garlic cloves, crushed
  • 300ml good-quality tomato passata
  • 250ml (1 cup) thick cream
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh mint, chopped
  • 1 tablespoon fresh thyme, chopped
  • 150g soft goat's cheese

Method

  • Step 1 Cut eggplant into 2.5cm slices, sprinkle with salt and place in a colander. Set aside for 30 minutes to degorge (the salt leaches out any bitterness and excess liquid). Rinse and pat dry with paper towel.
  • Step 2 Preheat oven to 180°C. Brush eggplant with oil. Heat a chargrill pan over high heat. When hot, add eggplant and chargrill for 1-2 minutes each side (it doesn't need to be cooked right through). Drain on paper towel.
  • Step 3 Place garlic and tomato passata in a bowl and stir to combine. In a separate bowl, combine cream and herbs and season with salt and pepper. Place 4 slices of eggplant in the base of a small baking dish, then spread with half the cheese. Top with a little tomato mixture, then another layer of eggplant. Repeat with remaining ingredients.
  • Step 4 Pour cream over top and bake for 15 minutes. Serve immediately.