Garlic, tomato and melted cheese topped aubergines
Prep:
25 mins
Cook:
40 mins
A big batch of these aubergines dressed in garlic and herbs are an ideal vegetarian main course or a delicious snack for a group.
1kg aubergine, sliced into rounds
100ml olive oil
5 tbsp red wine vinegar
1 tbsp sugar
4 garlic cloves, thinly sliced
400g tinned chopped tomatoes, drained
100g white cheddar, grated
Fresh basil, for garnish
Preheat the oven to 180°C / 350°F / Gas mark 4.
Line a baking tray with greaseproof paper and set aside.
Brush the aubergines on both sides with a little olive oil each.
Bake the aubergine slices until lightly browned on both sides.
Heat the red wine vinegar with the sugar in a small pan, stirring until it has dissolved, then spoon over the aubergine slices.
Heat the remaining oil in a frying pan, add the garlic and lightly toast.
Then add the chopped tomatoes and cook to heat through.
Pour the garlic mixture over the aubergines, top with the cheese and bake until the cheese has melted.
Garnish with basil if using and serve.
Serves
8
Preparation Time
25 minutes
Cooking Time
40 minutes
Main ingredients
Cheese, Vegetables, Sugar, Oil, Garlic
Recipe Type
Dessert, Healthy, Snacks, Vegetarian, Batch Cooking
Special Info
Vegetarian
Level of Difficulty
Easy
This makes a main course for 4-8 or will serve 8-10 snack portions.
