Monday, March 15, 2010

Aubergine cheesecake

An adaptation of this Yotam Ottolenghi recipe from the Guardian. Serves 2, as a main course.

2 small to medium aubergines
Olive oil
Salt and black pepper
1 clove garlic, chopped
1 tin tomatoes
100g feta
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.


Anonymous said...

Thanks for this lovely recipe. I added a layer of thinly sliced potatoes as I only had 1 aubergine. Very tasty.

Nicholas Clee said...

Glad it worked. I often use potatoes in addition to aubergine in a moussaka.