4 tbsp olive oil
2 eggplant, cut into chunks
1 tbsp garlic infused oil
6 tomatoes, roughly chopped
1 tsp dried oregano
400g spinach, washed
300ml lactose free double cream
125g cheddar, grated, plus extra to top
800g home made made mashed potato*
*Make a normal mash potato, however only use lactose free milk, cream or butter.
Serves - 4
Heat oven to 220C/200C fan/gas 7. Heat 1 tbsp of the oil in a large, lidded frying pan or flameproof casserole dish.
Cook the eggplant, in two batches, over a high heat for 4-5 mins until golden, adding extra oil as you need to.
Return all the eggplant to the pan with the garlic infused oil, tomatoes and 1 1/2 tsp oregano and cook for 1 min.
Stir in the spinach, put the lid on the pan and leave for a few mins to wilt.
Add the lactose free cream bring to the boil. Bubble for a few mins, then stir in the cheese and season.
Cook until the cheese has melted and the sauce has thickened.
Mix the mash with the remaining oregano and spread over the filling.
Scatter over a little more grated cheese and bake for 10-15 mins until golden.
Recipe adapted from: Good Food