Aubergine and Tomato Gratin with Goat’s Cheese
A boat packed with Mediterranean flavours.
1 red onion
200 g goat’s cheese
fresh basil leaves
Slice the aubergines, tomatoes and red onion.
Break (or cut) the goat’s cheese into small pieces.
Dry fry the aubergines in a frying pan on each side until golden brown. Prepare 4 SAGA boats. Stack the aubergine, tomato, red onion slices and basil leaves alternately in the boats (just like stacking books on a shelf) and season with salt and black pepper every now and then.
Sprinkle the goat’s cheese on top and bake at 200°C (220°C) until the cheese is golden brown.
TOP TIP: By using SAGA pouches, packages and boats, you can cater to individual tastes by leaving out or adding more ingredients.