Aubergine Cheesecake
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  • ¼ cup olive oil 2 medium aubergines (black or purple), halved lengthwise and sliced in 2cm slices Salt and freshly ground black pepper 150g cream cheese, softened 3 eggs 60ml double cream 30ml full cream milk 150g finely grated cheese - Smoked Gouda or Feta or any cheese of your choice handful fresh parsley, chopped 150g baby tomatoes, halved lengthwise Dressing 1 tbsp olive oil 1 tbsp sesame seeds ½ tsp dried oregano Instructions Preheat the oven to 200 degrees C Line a roasting pan with baking paper and brush with some olive oil Line the base and sides of approx 20cm diameter round or 19cm square pie dish with foil and brush with olive oil Place the aubergine slices on the lined roasting tray and drizzle with the ¼ cup olive oil and sprinkle with some salt and black pepper Roast for 40 minutes until soft and golden and set aside Turn down oven temperature to 170 degrees C Place the softened cream cheese, eggs, cream and milk in a bowl and whisk until well combined Mix in the grated Gouda and chopped parsley Arrange the aubergine slices in the in the prepared pie dish in one layer Place the sliced tomatoes in between the aubergine and spoon the cheese mixture over Bake for 35 – 40 minutes until the mixture is set and golden Let it cool to room temperature While cooling, mix the dressing ingredients together Remove the cake from the dish and carefully remove the foil Cut into 4 – 6 wedges/squares, spoon the dressing on top and serve By heinstirred Adapted from Yotam Ottolenghi Adapted from Yotam Ottolenghi heinstirred



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