Aubergine & Tomato Bake

Name: Aubergine & Tomato Bake
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 large aubergines (about 600g total); 400g tin chopped tomatoes (or 500g fresh tomatoes, chopped); 1 medium onion, finely diced; 3 garlic cloves, minced; 2 tablespoons tomato purée; 5 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon dried basil (or fresh basil leaves); Pinch of red pepper flakes (optional); 1 teaspoon balsamic vinegar; Sea salt and black pepper to taste; 50g parmesan, grated (optional)

Wholesome, Comforting

This Mediterranean-inspired bake layers tender aubergine with a herby tomato sauce. When cooked properly, aubergines become soft and flavourful. This is a good make-ahead dish that tastes even better the next day.

Suitable for High Fibre Diet, High Protein Diet, Low Carbohydrate Diet, Low Fat Diet, Low Glycaemic Diet, Vegetarian Diet

Serves: 4 |

Cook Time: 35 minutes

Ingredients

2 large aubergines (about 600g total)

400g tin chopped tomatoes (or 500g fresh tomatoes, chopped)
1 medium onion, finely diced
3 garlic cloves, minced
2 tablespoons tomato purée
5 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil (or fresh basil leaves)
Pinch of red pepper flakes (optional)
1 teaspoon balsamic vinegar
Sea salt and black pepper to taste

50g parmesan, grated (optional – omit for vegan)

Directions

Slice the aubergines into rounds about 1cm thick. Lay them out on kitchen paper, sprinkle both sides with salt, and let them sit for 15 minutes. Pat dry with kitchen paper.
Preheat the oven to 200°C. Arrange the aubergine slices on two large baking trays lined with parchment paper.
Brush both sides with olive oil and season with black pepper. Roast for 20-25 minutes, flipping halfway through, until golden and tender.
While the aubergine is roasting, heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the diced onion and cook for 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Add the tomato purée and cook for 1 minute, stirring. Add the chopped tomatoes, oregano, basil, red pepper flakes (if using), and balsamic vinegar. Season with salt and pepper. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes until thickened.
In a medium baking dish (about 20x30cm), spread a thin layer of tomato sauce on the bottom. Layer half the roasted aubergine slices over the sauce. Spread half the remaining sauce over the aubergine. Repeat with another layer of aubergine and the rest of the sauce.
If using, sprinkle the grated parmesan over the top. Drizzle with a little olive oil.
Bake for 15-20 minutes until bubbling and the cheese (if using) is golden.
Remove from the oven and let it rest for 5 minutes. Garnish with fresh basil leaves and an extra drizzle of olive oil. Serve warm.