Eggplant and cheese mille-feuille recipe

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179090 HERO
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  • Cost per serving: £1.25
  • 25 mins to prepare and 50 mins to cook Takes: 25 mins to prepare and 50 mins to cook
  • 4 Serves: 4

Pre-heat the oven to 200°C.

Salt eggplant slices in a shallow dish. Combine the passata, sugar and seasoning in a saucepan and bring to a simmer over a medium heat. Simmer for 4-5 minutes until thickened, then remove from the heat and set to one side. Remove the eggplant slices and dry off the excess water and salt.

Layer a quarter of the eggplant slices in a shallow round, medium sized baking dish and top with some of the sauce, some of the grated Gruyere, seasoning and pinches of the spices. Continue layering in this fashion, finishing with a thin layer of the passata on top of the final layer of eggplant slices.

Drizzle the olive oil on top and bake in the oven for 30-40 minutes until the cheese has melted and the eggplant is soft and cooked. Spoon onto serving plates and garnish with a sprig of sage leaves, serve immediately.

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  • 4 large eggplant, sliced lengthways
  • 50ml olive oil
  • 1tsp ground cumin
  • 1tsp ground cinnamon
  • 1tsp smoked paprika
  • 100g Gruyere, grated
  • 600g passata
  • 1tsp caster sugar
  • salt
  • pepper
  • sprigs of sage leaves, to garnish
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Each serving contains
  • Calories 390 19%
  • Sugar 23g 26%
  • Fat 21g 30%
  • Saturates 6.6g 33%
  • Salt 1.2g 21%
of an adult's Reference Intake amount. Find out more
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