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Aubergine Galette

January 24, 2013

Vegetarian Delights 

I love making vegetarian foods.  I get  a good buzz impressing meat eaters with my veggie dishes, especially when they are not asking for the meat.  There are occasions where I have been vegetarian for months and not even realized because my veggie food is satisfying enough.  It is not true however that vegetarian automatically means healthy.  There are many fat vegetarians on the planet for lots of vegetarian food can still have high levels of sugar, salt and fat.  So do not be fooled that vegetarianism means healthier it just means no meat.  I would not call this meal low fat just tasty.  This isn’t a warning, just an explanation.  I fried the aubergines which tasted good enough to be just a midnight snack and I made an egg and cheese layer which I had never heard of before.  I will definitely be using these flavours again for a lasagne.

This recipe was taken from The Best of Sainsbury’s Vegetarian Cooking (Reed Consumer Books Ltd, 1992).



2 large aubergines, salt and pepper, 150ml sunflower oil, 1 onion (chopped), 1 garlic clove (crushed), 500g tinned chopped tomatoes, 1 medium egg, 250g ricotta cheese.



1. Slice the aubergines.
2. Sprinkle salt over the aubergines and leave in the colander for 30 minutes.
3. Rinse and dry with kitchen paper.
4. Heat 2 tbsps of oil in the pan.
5. Add the onions and garlic to the pan and fry until softened.
6. Add the tomatoes and simmer for 5 minutes.
7. In a bowl mix the egg and cheese then simmer with salt and pepper to taste.
8. Heat the remaining oil in another pan and fry the sliced aubergines. Be sure to drain each batch in paper towels.
9. Arrange a layer of aubergine in an oven proof dish.
10. Spread half the cheese mixture.
11. Pour and spread half the tomato mixture over this.
12. Repeat this pattern and top with a final layer of aubergine.  You can also place aubergine around the side of the pan.
13. Bake at 180 degrees C for 50 minutes.




Saffy’s Serving Ideas:

1. With a cucumber salad.
2. With a mixed bean salad.
3. With some really crusty fresh bread.



From → Main Meals

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