Ingredients Jump to Instructions ↓

  1. 6tbsp vegetable oil

  2. 1 medium onion peeled and chopped

  3. 1 clove garlic

  4. 2 x 400g can chopped tomatoes

  5. 225g/8oz mushrooms, thickly sliced

  6. 2 tbsp tomato puree

  7. 125g/4 1/2 oz fresh wholemeal breadcrumbs

  8. 85g/3oz feta cheese crumbled

  9. 1 vegetable stock cube, crumbled

  10. Salt and pepper to taste

  11. Handful of fresh basil leaves, torn

  12. 3 medium aubergines cut into long thin slices

  13. 2 medium eggs

  14. 450ml/16 fl oz Greek yoghurt

  15. Freshly grated nutmeg

  16. 40g/1 1/2 oz freshly grated Parmesan

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180°C (350°F, gas mark 4).

  2. Heat 2tbsp oil in a large pan and add onion and garlic, then cook until just soft. Add tomatoes, mushrooms, tomato puree, breadcrumbs, feta, stock cube and cook for 10 mins, then taste and season as required. Remove from heat and add basil.

  3. Fry aubergines in remaining oil until soft and lightly browned.

  4. Lightly grease a 2 litre/3½ pt ovenproof dish and line the base with a third of the aubergine slices. Add a layer of the tomato mixture and repeat, and then finish with a layer of aubergine.

  5. Combine the remaining ingredients (except the Parmesan), pour on top of the aubergine and spread out with a spatula. Sprinkle on Parmesan and place in oven for about 45 mins until top is golden and the sauce is bubbling at the edges.


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