Select Page

British Goat’s Cheese and Aubergine Bake

This simple layered vegetarian dish makes the most of aubergines, fabulous British goat’s cheese and our world-famous Cheddar.

Serves 4
Preparation time 20 minutes
British Goat's Cheese and Aubergine Bake
British Goat’s Cheese and Aubergine Bake
Cooking time 35 minutes
Calories per serving 317
Fat per serving 19.08g
Approximate cost per serving £1.53
Suitable for vegetarians
Suitable for freezing
25g (1oz) butter
25g (1oz) plain flour
300ml (1/2 pint) milk
50g (2oz) mature Cheddar cheese, grated
1 tsp wholegrain mustard
440g jar tomato pasta sauce
2 medium aubergines, sliced
4 large tomatoes, sliced
1 tbsp chopped fresh rosemary or thyme
100g (4oz) British goat’s cheese (with rind), thinly sliced
Salt and freshly ground black pepper
1. Preheat the oven to 180°C / fan oven 160°C / Gas Mark 4. Grease a large baking dish with 1 tsp butter.
2. Put the remaining butter into a non-stick saucepan with the flour and milk. Bring to the boil, stirring constantly with a small whisk to make a smooth sauce. Remove from the heat and add the Cheddar and mustard, stirring until melted. Season.
3. In a large baking dish, arrange layers of half the pasta sauce, half the aubergine slices and half the tomatoes Sprinkle with the rosemary or thyme and a little salt and pepper, then repeat the layers. Pour the cheese sauce on top, then arrange the goat’s cheese over the surface.
4. Bake for 35-40 minutes, until golden brown.


Cook’s tip: Finish off the top with more grated Cheddar instead of goat’s cheese, if you prefer.
Many thanks to The British Cheese Board for this recipe
Print Friendly, PDF & Email