Aubergine Cheesecake Recipe

source link augergine-smallThis is a lovely, savoury recipe suitable for vegetarians and ideal for using up the last of the seasonal aubergines.  I recommend using full fat cream cheese as low fat will give a different, not so satisfactory result.  Any savoury crackers will probably fit the bill, but Ritz do crush easily (use a rolling pin if you don’t have a food processor) and a mild Cheddar or Emmenthal cheese will work well.  This is a good dish for a starter or a main course served with new potatoes and a salad.

  • 12ozs. / 340g. diced aubergines
  • 3 ½ ozs. 100g. butter
  • 1 packet of savoury crackers, crushed finely
  • 2 tbsps. grated Parmesan
  • 1 chopped onion
  • 4 tbsps. olive oil
  • 8ozs. / 225g. cream cheese
  • 6ozs. / 170g. cheese, grated
  • 3 eggs
  • 1 tsp. mixed herbs
  • 5 fl. ozs. / 125mls. Greek-style yogurt
  1. Preheat the oven to 180C / 350F / Gas Mark 4. Scatter a teaspoonful of salt over the aubergine and leave for an hour before rinsing well.
  1. Melt the butter and stir in the crushed biscuits and Parmesan. Use to line an 8inch / 20cm. spring clip cake tin.  Bake for 15 minutes.
  1. Fry the onion in the oil until soft. Add the aubergines and cook for 20 minutes, until softened.  Tip the mixture into a bowl and add the remaining ingredients.  Beat well and pour on to the base.
  1. Cook for 40 minutes or until golden brown. This must be left to set and can be served cold.
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