Egyptian spicy aubergine casserole

Arabic 20 Mins Prep · 45 Mins Cook

1. Heat a large griddle or frying pan.
2. Thickly slice the aubergine then brush with slices with olive oil and season well with salt.
3. Once the pan is smoking, place the slices on the pan and fry for 10-15 minutes or until charred and cooked through. Turn over and repeat on the other side.
4. Take off the heat and set aside.
5. In the same pan, fry the cherry tomatoes in a 2 tbsp of olive oil for 10 minutes or until blistered.
6. Preheat the oven to 200°C, gas mark 6.
7. Finely slice the baby leeks.
8. In a large roasting dish, combine the chopped Italian tomatoes and leeks and season well with salt and pepper.
9. Top with the aubergine and drizzle with olive oil. Cook in the oven for 30 minutes or until the aubergines are tender.
10. While the aubergines are roasting, crush the garlic clove, chop the fresh herbs and tear the mozzarella.
11. Combine the breadcrumbs, garlic, herbs and mozzarella in a bowl.
12. Sprinkle the breadcrumb mixture over the aubergines and increase the oven temperature to 200°C, gas mark 6. Roast for a further 15 minutes or until golden and the cheese has melted.
13. Serve garnished with chopped parsley.

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