ingredients
serves: 4
2 large aubergines
salt and freshly ground black pepper
150 ml olive oil
1 onion, chopped
1 clove garlic, crushed
500 g tomatoes, skinned and chopped
1 medium egg
250 g Ricotta or curd cheese
1 tbsp sesame seeds, toasted to serve
method
1. Slice the aubergines, sprinkle with salt and leave in a colander for 1 hour. Rinse well and dry on kitchen paper.
2. Preheat the oven to 180°C, 350°F, Gas Mark 6.
3. Heat 2 tsps of oil in a pan, add the onion and garlic and tomatoes and simmer, uncovered for 5 to 7 minutes.
4. Mix the egg with the cheese, adding salt and pepper to taste.
5. Heat the remaining oil in a frying pan, add the aubergines and cook on both sides until golden. Drain on kitchen paper.
6. Arrange a layer of overlapping aubergine slices on the bottom and sides of an 18 cm springform cake tin. Cover with half the tomato mixture, then top with half the cheese. Repeat the layers, finishing with aubergine. Cover with foil and bake in the oven for 40 to 50 minutes.
7. Turn out onto a warmed serving dish and sprinkle with the sesame seeds. Cut into wedges and serve with crusty wholewheat bread.
