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Ingredients (serves 4):
750g (1 ½ lb) Aubergines, skinned and cut into
1cm / ½ inch cubes
1 Tablespoon salt
40g (1 ½ oz) Margarine or
butter
2 onions, chopped
40g (1 ½ oz) Plain flour
3 large eggs, beaten
1 tbsp lemon juice
Freshly ground black pepper
2 large tomatoes, thinly
sliced
4 black olives, halved and
stoned
50g (2oz) Cheedar cheese,
grated
Margarine, for greasing
1.
Put the cubed aubergines in a colander and sprinkle them with
the salt, tossing to coat evenly. Set the colander on a plate and
leave to drain for 30 minutes.
2.
Heat the oven to 200C/400F/Gas 6. Lightly grease a 1litre (2
pints) shallow ovenproof dish. Rinse the drained aubergines
thoroughly under cool running water, then drain well again and dry
on absorbent paper.
3.
Melt the margarine in a large saucepan. Add the cubed
aubergines and chopped onions and cook over high heat for 5 minutes,
stirring all the time, for a further 5 minutes, or until the
aubergine is soft and mushy.
4.
Remove the pan from the heat and mash the aubergine with a
fork. Leave to cool slightly, then sprinkle over the flour and stir
it in well. Mix in the beaten eggs and lemon juice, then season with
plenty of black pepper (do not add any salt as the mix will be quite
salty already).
5.
Arrange half the tomato slices over the base of the prepared
dish. Pour in the aubergine mixture and spread out evenly, then
arrange the remaining tomato slices on top. Put halved olives on the
tomato slices and sprinkle over the grated cheese.
6.
Bake in the oven for about 40 minutes, until the aubergine
mixture is set in the middle when tested with a knife. Serve hot and
warm.
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