Aubergine Cheescake

A tasty baked savoury cheesecake with no grains, making it a good choice for Gluten Free, Wheat Free and Fodmap diets.



With aubergine and tomato it has the flavours of a Mediterranean summer; and the creamy texture is reminiscent of moussaka.

The inspiration for this dish comes from Nopi, one of popular chef Yotam Ottolenghi’s restaurants in London. The rich aubergine cheesecake was one of a number of ‘small bites’ my friends and I enjoyed dining there one evening.

I have substituted tofu for cream cheese in the Ottolenghi version, thereby making the dish suitable for Fodmap, Low Calorie and Low Fat diets.

It is good served either as a starter, or as a main meal with salad.

Diets for which Aubergine Cheesecake is suitable:

Diabetic, Fodmap, Gluten Free, Low Calorie, Low Fat, Nut Free and Vegetarian.

Ingredients

Preparation: 15 mins | Cooking: 30 + 30 mins | Serves: 3-4 as a main

2 aubergines, medium-size*
2 tbsp olive oil
200 gm (1 cup) tofu
100 gm (1 cup) feta cheese
4 eggs
1 tsp cracked pepper
1/2 tsp salt
10 baby tomatoes
2 tbsp dill**

1 tbsp sunflower seeds, toasted***
1 tsp thyme, dried
1/2 tsp salt
1 tsp cracked pepper
1 tsp paprika

Method

PREHEAT the oven to 190 C/375 F/Gas 5.
BRUSH a baking tray with olive oil.
SLICE the aubergines into 1-2 cm (1/2 inch) rounds.
LAY the sliced aubergine on the tray and turn them over so there is a little oil on each side. (They should not be completely covered in oil, making this more suitable for Low Calorie and Low Fat diets).
BAKE the aubergine for 20 minutes.
TURN and bake for a further 10-15 minutes. (They should be soft to the touch.)
REDUCE the oven temperature to 150 C/300 F/Gas 2.
BEAT the feta cheese, tofu, eggs, salt and pepper to a smooth consistency. (A hand beater is the easiest.)
SCATTER the tomatoes among the aubergine slices.
TOP with dill.
POUR on the egg/feta/tofu cheesecake ‘custard’.
BAKE for 20 minutes until the custard is almost set.
GRIND the sunflower seeds.
SPRINKLE the ground seeds, thyme, paprika, salt and pepper onto the top of the cheesecake.
BAKE for a further 5-10 minutes.
REMOVE and cool for 10 minutes before slicing

Serve

– Warm or at room temperature.
– Main meal served with green salad and, possibly, bread (Gluten Free bread where necessary).

Notes

* Serves 4-5 persons for Low Calorie and Low Fat diets.
** Substitute dill with other herbs, eg basil, oregano.
*** Substitute with sesame seeds (not Nut Free diet).

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