Aubergine Bake with Cheese Sauce
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Ingredients
- 2 aubergines, cut into chunks
- 40 g unsalted butter
- 40 g plain flour
- 400 ml whole milk
- 100 g mature cheddar, grated
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 370 kcal
- Protein
- 12 g
- Carbohydrate
- 16.1 g
- of which sugars
- 8.3 g
- Fat
- 27.8 g
- of which saturates
- 14 g
- Fibre
- 4.1 g
- Salt
- 0.57 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Toss the aubergine chunks with the olive oil and roast for 25 minutes until tender.
- 2
Melt the butter in a pan, stir in the flour and cook for a minute, then gradually whisk in the milk to make a smooth sauce.
- 3
Simmer for 3-4 minutes until thickened, then stir in half the cheddar and season well.
- 4
Tip the roasted aubergine into a baking dish, pour over the cheese sauce and scatter with the remaining cheddar.
- 5
Bake for 15-18 minutes until bubbling and golden on top.
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