This dairy free take on a classic cheesy dish is a true comfort food, perfect for these colder months. The Aubergines are sliced, and cooked in a delicious homemade sundried tomato sauce. Once baked we add in handfuls of the grated Violife smoked flavour block to melt on top. This is the perfect easy meal to make on a weeknight with few ingredients, a simple method and an impactful flavour combination. This dish is a crowd pleaser and nobody would know its dairy free!
50g Violife smoked flavour block, grated
2 tbsp olive oil
2 garlic cloves
bunch of basil leaves, finely chopped
1/4 cup sundried tomatoes, finely chopped
1 white onion, minced
2 x 400g cans chopped tomatoes
Pre-heat the oven to 200C
Add the olive oil to the base of a saucepan and add in the chopped onion and garlic. Once the onion softens, add in the basil and stir for approximately 2 minutes. Add the sundried tomatoes and chopped tomatoes to the saucepan, season to taste. Bring to a simmer and leave to cook for 5 minutes.
Pour the tomato sauce into a big baking dish. Cut the aubergines in half and place with the skin side up. Slice 6 slits across your aubergine, without cutting through the vegetable, and place in the dish on top of the tomato sauce. Cover the dish with silver foil and place in the oven to cook for 45-60 minutes or until the aubergine is soft. Remove the foil, scatter the parmesan on top and place back in the oven to cook uncovered for another 10 minutes.
This recipe is sponsored by Violife.