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View a printable version here
Preparation time: 5 min
Cooking time: 45 min
2 large aubergines
3 cloves garlic
2 sprigs of thyme
3 beef tomatoes, finely chopped
16 cherry tomatoes, halved
1 tsp Knorr vegetable bouillon paste
2 tbsp olive oil, plus extra for brushing
50g grated vegetarian Parmesan style hard cheese
20 mozzarella pearls, or mozzarella balls ripped into 20 pieces
1 tsp of smoked paprika
1/ Preheat the oven to 200˚c. Finely chop the garlic and add to a pan with the olive oil, the leave stripped from the thyme sprigs, the vegetable bouillon paste, the chopped tomatoes and the cherry tomatoes. Cook gently until the tomatoes are softened.
2/ Finely slice the aubergines lengthwise and brush with a little oil. Season with salt. Heat a clean griddle pan and cook the aubergines until they are softened and chargrill marked.
3/ In four baking dishes, spoon a tablespoon of the sauce, top with two of the mozzarella pearls and a sprinkling of the hard cheese. Layer over the aubergine slices and then repeat the layers finishing with a layer of aubergine topped with mozzarella, hard cheese and a sprinkling of smoked paprika.
4/ Bake in the oven for around 20 minutes until bubbling and golden.