Tomato and cheese topped aubergines
So, here is an option of a vegetarian dish that could well do on its own and would need no meat, I feel that in this dish the cheese just fulfills that entirely.
200 g cheese grated, mixed
300 ml tomato juice (or chopped, or passata)
1 tsp italian herbs (mixed dry) or fresh basil
1 clove garlic
1 tbsp olive oil
cayenne pepper (optional)
1. Wash and cut lengthwise the aubergines. With a knife groove them on the inside lengthwise (3-4 grooves) and across (6-7 grooves) forming some little squares. Sprinkle some salt and set aside for about...
See the full directions on my site