Aubergine Cheesecake
This recipe was featured in the Guardian (English ) newspaper. It was simple, imaginative and versatile. The 'cheesecake' part of the recipe was readily converted to the TMX.
Olive oil
1 large or 2 small eggplants (aubergines)
Salt and pepper
150g. feta
150g. cream cheese
60g. cream
3 eggs
150g. baby plum tomatoes, cut in 1/2 length ways
2 tablespoons of fresh oregano leaves
3/4 teaspoon of za'atar (optional)
Pre heat oven to 190
Line the base and sides of a 19cm. baking dish with foil
Brush with oil
Cut eggplant into 1cm. slices, lay flat on oven tray, spray with oil and roast for 40 mins. or until cooked and brown
Reduce temp. of oven to 150.
While eggplant is cooking, place in TMX bowl, feta, cream cheese, cream and eggs.
Zap for 1 1/2 mins. at speed 5
When eggplant is cooked arrange in baking dish so that it is slightly overlapping.
Fill any holes with the tomatoes and sprinkle with 1/2 the oregano leaves
Pour cheese mixture over, without covering the base completely.(You may not need all the cheese mix)
Sprinkle the remaining oregano over, and bake for 30 mins. (to set the cheese mix)
When cooked, remove from the oven, mix the za'atar with 1 dessertspoon of oil and make small puddles on the top.
Serve with salad as a main.
Serve as entree.
Could add mushrooms and/or olives
4 comments:
good one Chookie. Looks great. Love those flavours. Yum
Mmmm, this sounds delicious and so easy!
I have a few eggplants from my garden, so will make this on the weekend.
Thanks Chookie!
I made it with goat feta, goat cream cheese and goat sour cream. Carrots instead tomatoes. OMG this is so delicious. Thank you Elizabeth :-)
Just realise that Ottolenghi did a class at Essential Ingredient earlier in the year. Hadn't been looking at who was coming for class, shame !
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