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Baked Aubergine with Goat's Cheese and Tomato
This seasonal bake layers soft, melting aubergine and characterful goat's cheese over a homemade basil tomato sauce. The Voilà Dish carries the recipe through both stages, part-cooking the vegetables in the microwave before holding the assembled gratin for the oven.
- Total time
- 58 min
- Prep
- 30 min
- Cook
- 28 min
Ingredients
Method
Peel the aubergines and cut them first into thick slices, then into dice with the Tupperware Super Dicer. Soak the dice in very cold water for about 15 minutes, then drain them well in the Tupperware Double Colander.
Put the diced aubergine in a lidded bowl with the salt, pepper and olive oil, seal and shake to coat evenly.
Spread it in the Tupperware Voilà Dish 1.7 l, close the lid with the valve open and microwave for about 8 minutes at 900 W. Drain once more, and use the time to heat the oven to 180 °C (350 °F).
Chop the garlic, onion and basil together in the Tupperware SuperSonic Chopper Extra. Add the fresh tomatoes in pieces, the canned tomatoes, the sugar, salt and pepper, then run the chopper again until the sauce still has a little texture.
Slice the goat's cheese into rounds. In the Voilà Dish, spread half the aubergine, season, cover with half the sauce and then half the cheese; repeat the layers and finish with the grated Emmental.
Bake for about 20 minutes, until nicely browned on top, and serve straight away.
