Hoping to be of help to all those living gluten free in the United Arab Emirates – نأمل أن نكون عوناً لكل من يعيش حياته خالية من الجلوتين في دولة الإمارات العربية المتحدة
This is just delicious warm and is gorgeous cold too and is my idea of perfect comfort food. I actually prefer this cold with a salad…it seems better cold or at room temperature. The aubergines are fried first in almond flour to keep it gluten free too! I also make this with courgettes (zucchini) but that will be another post! I sometimes use different cheese, the goats cheese gives it a nice flavour here, but this dish is equally as nice with Cheddar Cheese. Cheesy, tomato and aubergine…yum!
2 aubergines (eggplants)
1 tspn salt
2 cups almond flour
1 egg (beaten)
1/4 cup olive oil (you may need more for frying)
1 tspn oregano, dried
1 serving of tomato sauce
2 cups goats cheese, crumbled or cut into slices
1 cup Parmesan cheese, grated
•Peel the skins from the aubergine (eggplant) and slice lengthways. Sprinkle them with 1/2 of the salt and sit in a colander for about 15 minutes to draw out the bitter juices.
•Wash the slices and pat dry with kitchen towl.
•Combine the almond flour, 1/2 of the salt and the oregano in a bowl.
•Dip the aubergine (eggplant) slices into the beaten egg, then into the almond flour mix.
•Heat the oil in a frying pan on a medium heat.
•Gently fry the aubergine (eggplant) on both sides until golden brown. Repeat for all slices.
•Preheat the oven to 200C/400F degrees.
•In a baking dish, put a layer of tomato sauce on the bottom, then place a layer of aubergine (eggplant) slices on top.
•Add a layer of goats cheese and Parmesan cheese.
•Repeat all the layers until you are left with a final layer of cheese.
•Bake in the oven for about 15-20 minutes.
•Eat and enjoy!
-by Angela Coleby