European
Portugal - Vegetarian
Beringelas Gratinadas com Queijo de Nisa
Chef's Menu Description
Baked aubergine rounds layered with sweet homemade Portuguese tomato-garlic sauce and melted sheep's milk Queijo de Nisa cheese.
Ingredients
- • 2 large aubergines, sliced into 8mm rounds
- • 400g tomato passata simmered with olive oil, garlic, and oregano
- • 120g Queijo de Nisa DOP (or aged sheep cheese), grated
- • 4 tbsp Portuguese extra virgin olive oil, salt and pepper
Preparation Steps
1
Phase 1
Brush aubergine rounds with olive oil and season with salt. Roast at 200°C on baking sheets for 15 minutes until tender and lightly browned.
2
Phase 2
In a baking dish, spread a layer of tomato sauce. Layer roasted aubergines, spoon tomato sauce over, and dust with grated Queijo de Nisa. Repeat for 2 layers.
3
Phase 3
Finish with a generous layer of grated cheese on top.
4
Phase 4
Bake at 190°C for 20 minutes until bubbling and golden on top. Rest 10 minutes before serving.