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Aubergine & goat’s cheese bake with garlic toasts

Aubergine & goat’s cheese bake with garlic toasts

A vibrant veggie recipe that will take you right through the summer. The garlic toasts make it a complete meal, or try stirring a can of white beans into the sauce before baking, instead. 

This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.

Find more £2 recipes, the full store-cupboard list, and terms and conditions here.

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5 out of 5 stars(4) Rate this recipe
VegetarianHealthySource of fibre2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook35 mins
  • Total time50 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 3 Essential Aubergines
  • 3 tbsp Essential Olive Oil
  • 1 onion, finely chopped
  • 2 clove/s garlic, thinly sliced, plus 1 clove for rubbing
  • 25g pack basil, stalks finely chopped, leaves left whole
  • 150g pot Essential French Spreadable Goat’s Cheese
  • 400g Essential Plum Tomatoes In Natural Juice
  • 1 tbsp tomato purée
  • 1 Essential Baguette, sliced into 12 at an exaggerated slant

Method

  1. Preheat the oven to 190ºC, gas mark 5. Cut 6 x 0.5cm slices lengthways from each of the aubergines, and roughly chop the remaining trimmings. Heat 1 tbsp oil in a large nonstick frying pan, and add the chopped aubergine, onion, garlic, basil stalks and seasoning. Cook gently for 10 minutes, part-covered, until softened and lightly golden.

  2. Meanwhile, lay 6 aubergine slices on a microwave-safe plate, cover and cook on high for 3 minutes, until softer. Pat dry, set aside, and repeat. Spread each cooled slice with cheese, then add a basil leaf, season with pepper and roll up.

  3. Mash the tomatoes into the frying pan, then add the tomato purée and 75ml water. Bring to a fast simmer for 2 minutes, until rich but still saucy. Tear in all but the smallest of the remaining basil leaves and season. Tip into a 20x25cm baking dish, then nestle in the aubergine rolls, ends up, and dot any remaining cheese around.

  4. Bake for 15 minutes, until bubbling, then flip the oven to grill setting and cook for 5 minutes until golden in places. Take out and leave to rest for a few minutes while you toast the bread on a baking sheet. Rub 1 side of the toast with the garlic and drizzle with 1-2 tbsp oil, to your liking. Scatter the remaining basil over the dish, then serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,982kJ/ 471kcals

Fat

13g

Saturated Fat

5.2g

Carbohydrates

66g

Sugars

15g

Fibre

11g

Protein

17g

Salt

1.4g

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