Caprese aubergine traybake recipe
This Italian-inspired traybake makes the most of seasonal aubergines. Inspired by the colours of the Italian flag, Caprese salads feature juicy tomatoes, fresh basil and gooey mozzarella, making for a simple midweek meal bursting with vibrant flavours and colours.
See method- Serves 4
- 20 mins to prepare and 25 mins to cook
- 309 calories / serving
Ingredients
- 2 aubergines, cut into 5mm slices
- 4 tbsp olive oil
- ½ red onion, thinly sliced
- 240g ball reduced-fat mozzarella, drained and thinly sliced
- 250g cherry tomatoes, halved
- 2 soft white bread rolls, torn into small pieces
- 2 tbsp Free From green pesto
- 15g fresh basil, leaves picked and roughly chopped
Each serving contains
- Energy
- 1290kJ 309.0kcal
- Fat
- 20g
- Saturates
- 5g
- Salt
- 0.6g
- Sugars
- 6g
of the Reference intake
Carbohydrate 20.8gProtein 11.2gFibre 4.2g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Brush the aubergine slices on both sides with 3 tbsp oil. Heat a frying or griddle pan over a medium-high heat, then fry the aubergine slices in batches for 3-4 mins each side until lightly golden. Transfer to a plate, season and set aside while you cook the remaining slices.
- In a large roasting tin, arrange the fried aubergine slices, red onion and mozzarella in layers, nestling in the tomato halves between them. Season with pepper, then roast for 15-20 mins until the aubergine is very soft and tender throughout and the mozzarella has melted.
- Toss the torn rolls with 1 tbsp oil and season. Mix the pesto with 1 tbsp water to loosen then pour over the veg in the tray; top with the bread. Bake for 5-10 mins until the croutons are crunchy and golden, then scatter with the basil to serve.
- See more Aubergine recipes
