1 large eggplant, sliced in 1/2cm thick round slices Tomato passata (puree) Gruyere and/or Parmesan cheese, grated Unrefined salt Pepper Dried Grecian herbs like oregano and basil leaf Butter
Grease a large oven-proof baking dish with butter.
Lay eggplant slices on bottom of the dish (they may overlap somewhat depending on size of eggplant and dish). Dab a few spoonfuls of butter on top of the eggplant. Season with salt, pepper, dried herbs and pour a generous amount of tomato passata over eggplant to cover it. Top with a generous amount of cheese. Cook uncovered at 160 degrees for approximately 45 minutes.
Makes for a lovely melt-in-your-mouth side dish.
My daughter's response when she ate this tonight: "This is GOOD!!" Tick, that's all I need.
Do you have a favourite way of eating eggplant? If so, please share!