BAKED LAYERED EGGPLANT

In my family of 5, only 2 of us like to eat eggplant.  So this vegetable is normally the last  ingredient I would consider buying. However when they are selling for so cheap - 3 round gorgeous homegrown eggplant for just a ringgit, I just could not overlooked this great offer.

So for a weekend dinner with just my daughter, I baked this simple eggplant dish.

The ingredients needed: eggplant (sliced thinly and season with salt and set aside, this will helps to soften, extract some of the bitter juices); diced carrot, diced tomato, diced onion and garlic, some minced meat and tomato puree (I used tomato passata).

Rinse the eggplant and then grill them.

Heat pan, saute onions till soft, add  minced garlic and diced carrot.   Add minced meat and the tomato passata and let is come to a boil Adjust seasoning and remove from the heat.

To assembly

 grease the ramekins with a bit of oil.  place 1 slice of eggplant at bottom.

 Spoon some of sauce over and top with some grated cheese. Repeat with the eggplant/sauce/cheese to fill up the top of the ramekin.

Baked the eggplant in oven 180C for around 15-20 minutes or till cheese melted/brown.

Be careful when inverting the ramekins to on serving plate.

For a vegetarian version, can omit the meat and replace with mushroom or red peppers.
Try this for the weekend. Enjoy your weekend.