Aubergine rarebit

Serves 4


2 or 3 large aubergines

150g cheddar-type cheese, grated

2 medium-sized tomatoes, diced

1 small onion, finely chopped

Dash of Worcester sauce

1 tbsp cream

Salt and black pepper

Olive oil


1. Pre-heat the oven to 200C

2. Remove the stalks from the top of the aubergines and cut into slices, from to bottom, about 1cm thick. Sprinkle both sides with salt and pepper. Heat a little olive oil in a non-stick frying pan until it begins to smoke, then fry the aubergine slices over a medium heat until both sides have begun to brown. (The aubergine will soakĀ  up the oil, especially if it is not hot enough, so be prepared to add a little more if necessary but don’t allow the aubergine to get soggy.)

3. Meanwhile, combine the cheese, tomatoes, onion, Worcester sauce and cream in a bowl and mix together. Place the the fried aubergine slices on a non-stick baking tray and spread the cheese mixture onto each slice

4. Place in the hot oven and cook for 10-15 mins until the cheese topping has melted and browned.

This recipe is from the New Mediterranean Meals collection by Mark Harrison, which contains more than 150 original recipes. You can buy it on a fully indexed and searchable CD for just 5 euros. Contact to order your copy.

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