Ingredients


2 medium eggplant

4 tsp olive oil

1 stick celery, finely chopped

1 carrot, finely chopped

400g tin chopped tomatoes

85g lactose free soft cheese

3 tbsp gluten free breadcrumbs


Serves - 4










Method


Trim the stalks from the eggplants, then cut each into 6 slices lengthwise.

Lay them in one layer on a grill pan and lightly brush with oil and a little seasoning.

Grill until lightly browned, turn them over, brush with oil again, then grill until browned and tender.

Meanwhile, heat the remaining oil in a non-stick pan, add the celery and gently fry until softened.

Add the tomatoes and simmer for 5 mins. When the eggplant are cool, spread half the slices with a little lactose free soft cheese and cover with the remaining slices to make sandwiches.

Spread half the sauce over a shallow ovenproof dish. Arrange the eggplant sandwiches, overlapping, over the top and pour over the remaining sauce.

Sprinkle over the gluten free crumbs, then grill until browned.


Recipe adapted from: Good Food

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