Charlotte d’Aubergines - Caroline Barty

Charlotte d’Aubergines - Caroline Barty

www.carolinebarty.co.uk

Aubergines are layered with a thick tomato sauce, garlicky Boursin and yogurt and baked until set. Serve with tomato sauce and crusty bread.

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Ingredients

  • 4 aubergines, about 1.2kg cut into 5mm thick slices
  • 2 x 400g tin tomatoes
  • 2 tablespoons tomato purée
  • 3 large garlic cloves, peeled and crushed
  • 7 tablespoons extra-virgin olive oil
  • 1 sprig rosemary
  • 2 bay leaves
  • 3 teaspoons caster sugar
  • 2 x 150g packs Boursin
  • 125g greek yogurt

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