Rich, comforting and delicious. The red pepper sauce, gives a satisfying depth of flavour as opposed to the acidity from a traditional tomato sauce.
- 2 medium aubergines
- Red pepper sauce.
- 50g grated parmesan or whatever cheese you fancy. Goat’s cheese also works really well.
- Breadcrumbs. The end of a leftover loaf is enough.
- 1 tsp dry roasted and ground cumin seeds.
- Olive oil.
- Salt and pepper
The how to:
Slice the aubergines, brush will oil, sprinkle with crushed cumin seeds, salt and pepper and griddle or roast on baking trays in the oven until soft and cooked through.
Combine grated cheese and breadcrumbs.
Spread a layer or the red pepper sauce on the bottom of an oven proof dish. Cover with a layer of aubergines then a layer of cheese and breadcrumbs. Continue this sequence and finish with a layer of pepper sauce and cheese and breadcrumbs.
Bake at 180C for 30mins, or until bubbling and slightly crispy on the sides.
Why it’s so good
It’s just so simple and delicious, what’s not to like?
Balancing the Doshas
Using goat’s cheese would be more balancing for Pitta types. Aubergines can be quite difficult to digest If the digestive fire is low. Adding a hit of cumin, cooking well and adding oil will improve their digestibility, especially for Vata types.