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
100g greated chedder (optional)
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