2 – 3 Medium-sized aubergines
Olive oil
Salt
50g tomato paste
Hot water
1 tsp. dried herbs
1 tsp. brown sugar
West Peak Meats Streaky bacon
Grated Pandano cheese, finely grated
½ a can of Chakalaka
Cheddar cheese, grated
Method:
Slice the aubergines into thin, 1cm slices. Drizzle with olive oil, sprinkle with salt and grill under a hot grill for 10 minutes. Flip and grill the other side until tender and slightly charred.
In a small bowl, mix the tomato paste with a splash of hot water, dried herbs and brown sugar.
To assemble: lay two slices of aubergine in a criss-cross shape. Roll up a slice of bacon and place it in the centre. Spoon over some tomato mixture and sprinkle with Pandano cheese.
Wrap the aubergine slices around the filling to form a parcel. Place the parcels in a baking dish.
Spoon chakalaka over the parcels and top with grated cheddar cheese.
Bake until the cheese is melted and golden brown.
Optional: Add Danish feta or cream cheese instead of the Pandano for a creamy twist.
Serve as a hearty main or a standout side dish!