Cheesy Tomato and Aubergine Bake
Chef:
National Dairy Council
Prep:
10 mins
Cook:
40 mins
Derval O'Rourke's recipe for a great dinner dish. If you want a freezer-friendly version, just leave out the egg topping but cook everything else as normal.
2 aubergines, sliced lengthways into thin strips
Olive oil
Salt and pepper
2 onions, finely chopped
5 garlic cloves, crushed
400g tin of chopped tomatoes
2 tbsp tomato purée
Handful of basil leaves, torn
3 eggs, beaten
60g grated Cheddar cheese
1 tbsp grated Parmesan
Preheat the oven to 160°C/325°F/gas 3.
Brush both sides of the aubergine slices with olive oil, and season well. Divide the aubergine slices between two baking trays and bake for 12 minutes, turn once during cooking.
Meanwhile, heat a tablespoon of olive oil in a large pan on a medium heat. Add the onions and cook for 5 minutes. Add the garlic and cook for 2 minutes. Stir in the tomatoes and tomato purée.
Remove the aubergine slices from the oven and increase the heat to 180°C/350°F/gas 4.
Layer half of the aubergine slices in the bottom of a large ovenproof dish.
Add the basil to the tomato sauce, and stir well. Pour the sauce over the aubergines in the dish.
Add the remaining aubergine slices in an even layer. Pour the egg on top and finish with the Cheddar and Parmesan. Bake for 15–20 minutes.
Divide the bake into warmed serving bowls.
Serves
3
Preparation Time
10 minutes
Cooking Time
40 minutes
Main ingredients
Cheese, Vegetables, Oil, Garlic, Herbs
Recipe Type
Dinner
