Aubergine and tomato bake
Prep:
10 mins
Cook:
60 mins
2 garlic cloves, crushed
6 tbsp olive oil
2 x 400g tins of chopped tomatoes
4 aubergines cut into lengthways thick slices
85g parmesan (or vegetarian alternative)
20g basil leaves, torn
1 egg, beaten
Heat oven to 180°C/ gas 6. In a frying pan combine the garlic with 4 tbsp of olive oil and cook over a high heat for 2-3 minutes. Add in the tomatoes and simmer for 10 minutes, stirring occasionally. Mix in the tomato purée.
In the meantime, heat a griddle of heavy frying pan until very hot. Glaze the aubergines with a little olive oil and then add to the frying pan.
Cook over a high heat until browned, turning halfway through cooking. When the aubergines are fully cooked, add them to an ovenproof dish and then pour the sauce over.
Sprinkle with parmesan and basil leaves, add salt and pepper and repeat the process, finishing by pouring the egg over the top, sprinkling with parmesan and baking in the oven for 20 minutes until the topping is golden.
Serves
6
Preparation Time
10 minutes
Cooking Time
60 minutes
Main ingredients
Vegetables
Recipe Type
Dinner, Easy, Family Dinners, Healthy, Vegetarian
Special Info
Gluten free, Vegetarian
Level of Difficulty
Easy
