Aubergine casserole

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


250ml sieved tomatoes

100ml red wine

3 eggs

Cinnamon, salt, pepper

1 tbsp pine nuts


eggplant for indulgeCut 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.

Monique Chambers

Monique started indulge in 2011 and has since created Indulge Me GIFT and Indulge Me FOOD and volume 1 of The Artists Directory - Malta. A marketing professional by trade, Monique's passion is to promote local talent and Malta in general. Free time is her biggest indulgence, when she can tinker in her craft room or the kitchen, or be selfish with a book, the sofa and good glass of wine (of course, wearing something beautiful and with freshly coiffed hair!)

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