Aubergine Bake

Aubergines or Eggplants as they are better known, are now in season. Known as the meat for vegetarians, aubergines are very versatile not to mention extremely tasty.

This take on the well known mozzarella version will have everyone's taste buds watering and ofcourse have everyone going back for seconds.

Ingredients

1 tbsp olive oil

1 large aubergine, cut into .5cm rounds

250ml basic tomato sauce

2 tbsp tofutti cream cheese

Basil leaves, torn

Method

In a large fry pan, heat the oil and fry the aubergine rounds on both sides until well browned. Set aside.

Grease an ovenproof dish with olive oil and spread a small round of tomato sauce. Layer two aubergine rounds on top of the sauce. Spread a tsp of tofutti cream cheese and a spoonful of tomato sauce on the aubergine rounds. Repeat.

Complete the top layer with tomato sauce and bake in a moderate oven for 15-20 minutes until heated through.

Serve.

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