Aubergine Cheesecake

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Step 1

Put the aubergines in a large colander, sprinkle generously with salt, leave to drain for 1 hour.

Step 2

Melt the butter in a pan over a low heat. Remove from the heat and stir in the crushed biscuits and Parmesan cheese. Press into the base of a greased 20cm (8") loose-bottomed cake tin.

Step 3

Heat the oil in a pan, add the onion and fry until lightly browned.Remove with a slotted spoon and set aside.

Step 4

Rinse the aubergines under cold water, drain and dry on kitchen paper. Add to the pan and fry until lightly coloured. Drain thoroughly.

Step 5

Blend the cream cheese and soured cream together, adding salt and pepper to taste. Stir in the herbs, eggs and cheddar cheese. Add the onions and aubergines and mix well.

Step 6

Spread over the biscuit base and bake in a preheated oven 190C, (375F), gas mark 5, for 35 to 40 mins, until set and golden brown. Serve hot or cold.