Onion, aubergine and tomato bake recipe
This aubergine bake will be a huge hit with vegetarians and meat-eaters alike! A herb and tomato sauce brings rich flavour, whilst cheese and breadcrumbs bring all the comfort you could want from a hearty midweek main.
See method- Serves 4
- 5 mins to prepare and 50 mins to cook
- 235 calories / serving
Ingredients
- 100g white bread
- 100g Cheddar cheese
- 2 onions
- 1 aubergine
- 2 x 400g tins chopped tomatoes
- 1 garlic clove
- 2 tsp dried oregano
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Shop ingredientsEach serving contains
- Energy
- 995kJ 235.0kcal
- Fat
- 10g
- Saturates
- 6g
- Salt
- 1.0g
- Sugars
- 12g
of the Reference intake
Carbohydrate 26.6gProtein 12.2gFibre 5.8g
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- Preheat the oven to 180°C, 160°Cfan, gas mark 4. In a bowl mix together 100g fresh breadcrumbs and 100g grated cheddar cheese, set aside.
- Heat 1 tbsp oil in a frying pan and cook 2 thickly slicedonionsover a medium heat for about 5 minutes until softened and browned slightly. Add 1 chopped aubergine and cook for another 5 minutes until browned.
- Pour in 2 cans chopped tomatoes, 1 crushed clove garlic and 2 tsp driedoregano. Bring to the boil and simmer for 10-15 minutes, stirring, until thickened a little. Season then spoon into an oven-proof dish, sprinkle over the breadcrumbs and cheese and bake in the oven for 20–25 minutes, until the top is golden and the tomato sauce bubbling.
- See more British classics recipe
