Serves: 4-6. Prep & Cooking Time: 40-50 minutes
Ingredients:
- 4-5 medium-sized aubergines (500-600g)
- 1 medium onion (green tops can be used)
- 100-200g mushrooms
- large handful of parsley or basil
- 3-4 cloves garlic
From the cupboard:
- cooking oil
- 2 tins tomatoes
- 2 teaspoons paprika
- salt
Method:
- Peel the aubergines and slice them into 1 inch slices. Season with salt and set them aside to to drain.
- Meanwhile, make the tomato sauce. Stir-fry finely chopped onion and mushrooms. Season with paprika and keep stirring for about a minute. Add the tomatoes and leave to simmer for 10-15 minutes. If the sauce is too thick, add a little bit of water. Just before it’s ready add the crushed garlic and finely chopped parsley.
- Preheat a grill pan and grill the aubergine slices for a minute or two each side. In a baking tray alternate one later of aubergine, one layer of tomato sauce.
- Bake in a preheated for 15-20 mins.
- Sprinkle with feta cheese and fresh parsley.
Recipe and image by Pavlina.