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Aubergine bake
A great recipe that both vegetarians and meat-eaters can enjoy!
- Recipe:
Sent in by Nicola
- Difficulty: Medium
- Serves 2
- Vegetarian
- Freezable
Preparation
- Total time
- 1 Hr 45 Mins
- Preparation time
- 45 Mins
- Cooking time
- 1 Hr
1 aubergine (large)
40g plain flour
4 tbsp olive oil
4 tomatoes, sliced
5ml balsamic vinegar
125g mozzarella, sliced
5g brown sugar
fresh basil
Slice a large aubergine into 1–2 cm slices (not length ways)
Place in a colander, sprinkle with salt, leave for 20 mins (this stops them absorbing so much oil) and then rinse
Put some olive oil in a frying pan and heat up
Dip aubergine slices in some plain flour and fry in the oil until soft and slightly brown, turn and do the other side - make sure the aubergine is soft
Once cooked, take the aubergine slices out of the pan and leave on some kitchen paper to soak up the oil
Put the aubergine slices in an oven proof dish, in rows overlapping
Slice up some mozzarella and place in between the aubergine slices
Now the tomato sauce – coat the sliced tomatoes in olive oil, a splash of balsamic vinegar and a sprinkle of brown sugar - put in the oven and roast on a low heat
Once roasted add some basil and then puree (or you can cut corners and use a pasta sauce)
Pour the tomato sauce over the aubergine and mozzarella, cover with foil and bake in the oven 180'C for about 45-60 mins
Take out of the oven and leave to settle for 5–10 minutes
Serve with bread or potatoes or rice or whatever you fancy
Tips
You might need to clean your pan if the oil gets too floury and starts to burn
Reviews
Laura S(100)
★★★★★ Rated 5 out of 5 stars.Great vegetarian recipe. I did it with low fat Mozzarella delicious
Reviewed on 26/10/21
Guest
★★★★★ Rated 5 out of 5 stars.I microwave the aubergines so that I can avoid using additional oil....I cut off the stalk and cook them whole for 5 to 10 mins until soft to touch....I do this all the time now...they taste wonderful!!
Reviewed on 30/03/17
Guest
★★★★★ Rated 5 out of 5 stars.Lovely, however, I did not add sugar. If serving as a vegetarian option, serve with a salad, not potatoes, as otherwise too carb heavy. I personally would serve with lamb.
Reviewed on 09/02/15
Guest
★★★★☆ Rated 4 out of 5 stars.This is a lovely dish, perfect as a side with most meat/fish.
Reviewed on 01/02/15
Guest
★★★★☆ Rated 4 out of 5 stars.I love aubergines so this was a good one to make. I have adapted it also & put a layer of quorn bolognese underneath it which is really nice
Reviewed on 23/01/15
