I know it sounds weird but trust me this aubergine cheesecake is amazingly delicious. If my word is not enough, I know that when I tell you that its an Ottolenghi recipe you will believe me. As well as being delicious it is also quick and easy to make. You do need to leave it to rest when it comes out of the oven so factor that into your timings.
You can find the recipe on the Guardian website.
I always use more aubergines than the recipe suggests – 3 medium to large aubergines – leaving the filling quantities as per the recipe.