| AUBERGINE PIE RECIPE
Aubergine Pie (Serves 4-8)
1 kg. aubergines
100ml olive oil
1 chopped onion
1 crushed clove garlic
450g tomatoes, skinned and chopped
150ml plain low-fat yogurt
100g cottage cheese
freshly ground black pepper
25g grated Parmesan cheese
Slice the aubergines, sprinkle with salt and leave in a colander for 1 hour.
Drain and pat dry with kitchen paper.
Heat 2 tbsp. of the oil in a pan, add the onion and fry until softened.
Add the garlic and chopped tomatoes and simmer, uncovered for 5 to 7 mins.
Mix the yogurt and cottage cheese together, adding salt and pepper to taste.
Heat the remaining oil in a frying pan and cook the aubergines on both sides until golden.
Drain on kitchen paper and arrange a third in an ovenproof dish.
Cover with half the tomato mixture, then top with half the yogurt mixture.
Repeat the layers, finishing with a layer of aubergines.
Sprinkle with the Parmesan and cook in a preheated moderate oven (180C, 350F, Gas Mark 4) for about 40 mins.