Egg plant, brinjal, aubergine – whatever you call it. This plant is delicious and easy to make, and also quite low in the carb department so perfect for keeping that waist slim. So if you’ve been giving egg plants the evil eye, you might be pleasantly surprised here. This delicious bake is perfect for disguising veggies from kids and is really tasty. Cheese lovers beware, it is divine!
1 large aubergine (I’m talking big so make two medium sized ones if you don’t have a large one)
2 Tablespoons olive oil
Chimichurri spice or substitute with garlic, coriander and ground nutmeg (step into your closest Woolworths or Grocery store to find the chimichurri)
1 cup grated mature cheddar
0.5 cup grated mozarella
5 minutes to assemble
30 minutes to bake
Pre-heat the oven to 180 degrees celcius. Take your egg plant and sliced it into thin slices. Drizzle olive oil onto an oven dish. Placed layer of sliced egg plant. Sprinkled with salt, pepper, paprika, chilli flakes, garlic, Chimichurri spice and ginger powder. Drizzle about 4 tablespoons of cream, top with grated cheese. Repeat these layers till egg plant is used up. Place in the oven and bake for 30 minutes or until the cheese is beautifully browned.