12 oz diced aubergine, scatter a teaspoon of salt on them and let them stand for about an hour. Rinse well and dry with paper
3 oz butter
1 packet of Ritz-type crackers, crushed finely
1 finely chopped onion
4 tablespoons of olive oil
8 oz cream cheese Philadelphia is OK
6 oz Emmenthal cheese grated …Cheddar is OK
3 eggs
1 teaspoon of mixed herbs
5 oz Greek yoghurt
1 cooked carrots sliced

Preheat oven to 180oC.
Melt the butter and stir in crushed cracker
Press this mixture into an 8” spring form cake tin. Previously lined with baking paper.
Bake for 15 minutes. Remove from oven.
Fry the onion until soft and add the diced aubergines and cook for about 20 minutes until soft.
Tip this mixture into a bowl and add the remaining ingredients.
Mix well and pour on to the biscuit base
Decorate with sliced carrots
Put in oven and cook for 40 minutes until golden brown

Serve with a nice salad.