An adaptation of this Yotam Ottolenghi recipe from the Guardian. Serves 2, as a main course.
2 small to medium aubergines
Salt and black pepper
1 clove garlic, chopped
1 tin tomatoes
100g cream cheese
2 eggs, beaten
Cut the aubergines into discs, brush them with olive oil, season them, and lay them on foil or greaseproof paper on a large baking sheet. Bake for 30 minutes at gas mark 6/200C, until tender.
In a heavy saucepan, gently heat the garlic in a tbsp of olive oil. Tip in the tomatoes, bring to a simmer, and mash them with a potato masher. (You can add a little sugar, if you like.) Simmer until thick.
Beat the feta and cream cheese with the eggs, until smooth. Add a few scrapings of nutmeg, and grind in some black pepper. (The feta, and to a lesser extent the cream cheese, are salty.)
Spread the tomato sauce in a 20cm baking dish. Arrange the aubergines on top. Pour over the cheese custard.
Bake in a gas mark 2/150C oven for 35 to 45 minutes, or until the custard is set.