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Tarragon Shenanigan

Aubergine Bake

Serves 4-6


  • Preheat the oven to 180 degrees
  • Use oil or butter to coat the inside of an ovenproof dish
  • Crack to of the eggs into a bowl and whisk.
  • Thinly slice the aubergine and layer the bottom of an ovenproof dish
  • Cover the aubergine with spinach leaves
  • Drain and slice the feta cheese and then layer over the spinach leaves
  • Pour over half a bottle of Tarragon Shenanigan and spread evenly
  • Repeat the layering once more and then top with a final layer of aubergine
  • Pour the whisked egg over covering dish evenly
  • Pour the remaining sauce over the aubergine evenly.
  • Sprinkle over grated cheese
  • Place the dish into the oven and cook for 40 minutes
  • Remove the dish from the oven and crack 2 eggs on top
  • Return to the oven and cook for a further 5-8 minutes or when the eggs are cooked
  • Remove from oven
  • Serve, perhaps with a tomato and onion salad.


  • 1 bottle Tarragon Shenanigan Saucy Affair
  • 1 aubergine
  • spinach
  • feta
  • 4 eggs
  • 100g greated chedder (optional)


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