I never get tired of aubergines. Maybe it’s because you can use them in so many different ways. This delicious casserole is easy to make, but tastes as if you put much more effort in it. Serves 2.
500g aubergine
2 cloves of garlic
150g goat’s cheese
1 bunch of parsley
Olive oil
Thyme
250ml sieved tomatoes
100ml red wine
3 eggs
Cinnamon, salt, pepper
1 tbsp pine nuts
Cut the aubergine into thin slices. Heat enough oil in a pan and fry the slices until they are golden brown and let them drip off in kitchen paper.
Finely cube the garlic cloves, roughly crumble the goat’s cheese and chop the parsley.
Heat olive oil in another pan. Lightly braise the garlic and thyme in it for a short time.
Deglaze it with the sieved tomatoes and the red wine. Let the sauce simmer for about 5 minutes, then taste with cinnamon, salt and pepper.
Whisk the goat’s cheese with the eggs.
Put 2/3 of the tomato sauce in a casserole dish (about 24cm diameter). After that layer the aubergine slices. Flavour with salt and pepper. Then pour the rest of the sauce over it, dredge with parsley and pour the goat’s cheese and egg mixture over it.
Bake in the pre-heated oven at 200°C for about 25 minutes.
Dredge the pine nuts on the casserole and serve the dish with pita.
