A delicious, smoky, filling vegetarian dish that can be served as a main for 4 or a side dish for 8. Healthy and yummy, this dish contains minimal ingredients and little effort.
- 2 large aubergines (eggplant), diced or thinly sliced
- 1 white onion, finely chopped
- 3 cloves garlic, minced
- 3 tbsp coconut oil or olive oil
- 500 g passata
- 1 tsp dried mixed herbs or 1/2 tsp each dried oregano and basil
- 1 tsp smoked paprika
- 100 g goat's cheese (ideally a rind one like a "chevre")
- 3 tbsp finely chopped fresh parsley
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Preheat the oven to 200C/400F/gas 6.
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Lay the aubergine, onion and garlic in a large roasting dish and drizzle with the oil. Roast in the oven for 1 hour, or until the vegetables are soft and caramelised.
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Stir the herbs and smoked paprika into the passata and pour over the roasted veg, mix well, then return to the oven to bake for another 15-20 mins, until the sauce is bubbling.
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Crumble the goat's cheese over the bake and either return to the oven or place under the grill (broiler) for 5 mins, until melted and starting to brown. Sprinkle with the parsley and serve hot, alongside some toasted bread & fresh salad, or some steamed greens or broccoli if you wish.