Aubergine and Polenta Cobbler

2 medium aubergines
1 can aubergines
Olive oil
3 onions
2 red peppers
3 cloves garlic
2 cans chopped tomatoes
Handful fresh basil and oregano
1 tsp brown sugar
240ml Greek yoghurt
For the topping:
50ml olive oil
225g white self-raising flour
100g wholemeal self-raising flour
100g polenta or yellow corn meal
2 level tsp bicarbonate of soda
2 level tsp brown sugar
2 eggs
4 tbsp plain yoghurt
  • Trim the stalks from the aubergines and slice
  • Preheat the oven to gas mark6/400f/200c
  • Finely chop the onions, slice the peppers and crush the garlic
  • Heat 1tbsp of olive oil and cook for the onions gently till soft (10mins approx)
  • Add the sliced pepper and cook for a further 5 minutes
  • Add the can of drained kidney beans, tomatoes, garlic ,tomatoes, basil and oregano and season well
  • Preheat the grill to high
  • Brush the aubergine slices with oil and place on the grill rack
  • Grill until brown then turn them over and do the other side
  • Arrange a layer of aubergine slices in a large casserole dish
  • Cover with one third of the tomato mixture and spread half the yoghurt on top
  • Cover with another layer of aubergine slices, then with half the remaining tomato mixture and the remaining yoghurt
  • Finish with a final layer of aubergine slices, topped with the remaining tomato mixture
  • Put all the dry ingredients together
  • Beat the eggs together with the yoghurt and olive oil
  • Stir lightly until the mixture becomes a dough
  • Roll out the dough and cut into circles to cover the vegetables so that each circle touches another
  • Cook for about 25 minutes
Original Source: 

Izzy Silvester