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Aubergine and tomato bake recipe

Aubergine and tomato bake recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

This is a rich, substantial vegetarian meal when served with pitta or crusty bread and salad. It gets better with time, if there are any leftovers!

128 people made this

IngredientsServes: 8

  • 3 large aubergines
  • 1 1/2 teaspoons salt
  • 2 red onions, chopped
  • 2 cloves garlic, crushed
  • 1 tablespoon olive oil
  • 1 teaspoon dried basil, or 1 tablespoon chopped fresh basil
  • 1 teaspoon dried oregano, or 1 tablespoon chopped fresh oregano
  • 300g (11 oz) passata
  • 4 tablespoons water
  • 1 pinch ground black pepper
  • 450g (16 oz) low-fat plain yoghurt
  • 4 tablespoons wheatgerm or wholemeal dried breadcrumbs
  • 2 tablespoons freshly grated Parmesan

MethodPrep:40min ›Cook:30min ›Ready in:1hr10min

  1. Thinly slice the aubergines and sprinkle with salt. Place in a colander in the sink or suspended over a large bowl. Leave for 30 minutes while they lose their bitter liquid.
  2. Preheat oven to 180 C / Gas mark 4. Lightly grease a 23x33cm (9x13 in) baking dish with olive oil.
  3. Meanwhile, sauté the onions, garlic, and olive oil in a large frying pan over low heat, covering the pan with a lid to keep them moist. Sauté the onions until they are soft and translucent.
  4. Add the basil, oregano, passata, water, salt and pepper to the onions. Simmer 10 minutes.
  5. Rinse off the aubergine slices and place them on a baking tray lightly greased with olive oil to prevent sticking. Place in preheated oven and bake for 5 to 10 minutes while tomato mixture is simmering.
  6. In the prepared baking dish, spread 2 to 3 tablespoons of the tomato mixture over the bottom.
  7. Remove aubergines from the oven and arrange one layer of aubergines on the bottom of the dish. Pour one third of the tomato mixture over the aubergine. Pour half of the yoghurt over the tomato mixture. Repeat the layers and top with the remaining tomato m
  8. Cover dish with foil and bake for 30 minutes. Uncover and sprinkle the wheatgerm or breadcrumbs over the top, followed by the Parmesan cheese. Bake for another 20 to 30 minutes or until topping is golden brown and aubergines are soft.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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Reviews & ratingsAverage global rating:(89)

Reviews in English (71)

This was easy to make for an evening meal but I might try it next time without the yogurt and serve the yogurt separately as it goes a bit hard in the recipe. Will definitely make again-06 Dec 2009

Agree with Cupcake about the yogurt - I couldn't really see what it added within the dish. A realy good low fat recipe - I grilled the aubergine on my 'Lean mean griller' and used a low fat pitta to make the breadcrumbs - the parmesan was a treat on our 'low fat diet'-27 Feb 2012

lovely easy to make low fat recipe, tasted meaty so good to try for non vegetarian we really enjoyed it will be doing it again-15 Sep 2014


HOMECOOKING WITH TERESA


What a fantastic recipe from the cookbook Falastin by Tamimi. It's actually very easy to make and the flavours are amazing. Loved it with the Roasted squash and courgettes with whipped feta and pistachios from the same cookbook and the Spicy carrot salad from Ottolenghi's Jerusalem cookbook. It was a real comfort food feast! And. we ate the leftovers the following day and it was even better. The flavours had time to develop and the meatballs were to die for.

Ingredients
2 very large (or 3 large) aubergines, as wide as possible (850g), peeled in alternate long strips (to look like a zebra), then cut widthways into 12 slices, about 2½cm thick
60ml olive oil
3 large beef tomatoes, cut widthways into 12 slices, about 1cm thick (500g)
1 large green chilli, thinly sliced (20g)
Salt and black pepper

TOMATO SAUCE
2 tbsp olive oil
1 onion, finely chopped (150g)
6 garlic cloves, crushed
2 tsp tomato purée
1 x 400g tin of chopped tomatoes
¼ tsp caster sugar
1 tsp dried mint
½ tsp Aleppo chilli flakes (or ¼ tsp regular chilli flakes)

KOFTA
350g beef mince (15󈞀% fat)
350g lamb mince (15󈞀% fat)
30g parsley, very finely chopped
1 onion, coarsely grated (120g)
2 garlic cloves, crushed
3𔃂 plum tomatoes, coarsely grated and skins discarded (200g)
1 tsp tomato purée
2 tsp ground cinnamon
1 tbsp ground allspice
¼ tsp grated nutmeg
½ tsp Aleppo chilli flakes (or ¼ tsp regular chilli flakes)
1 tbsp olive oil

TO GARNISH
5g coriander leaves, roughly chopped
12 small picked basil leaves, (or larger leaves, shredded)
25g pine nuts, toasted (see page 339)

Reduce the oven temperature to 200°C fan.

While the aubergines are roasting, make the tomato sauce. Put the oil into a medium saucepan and place on a medium-high heat. Add the onions and cook for about 6 minutes, stirring occasionally, until they have softened and lightly browned. Add the garlic and tomato purée and cook for another 30 seconds. Stir in the tinned tomatoes, sugar, mint, chilli flakes, 60ml of water, ½ teaspoon of salt and a good grind of black pepper. Bring to the boil, then turn the heat to medium-low.

Put all the ingredients for the kofta into a large bowl, along with 1¾ teaspoons of salt and a good grind of black pepper. Mix well, then divide the mixture into 12 large balls. Shape into burger-shaped patties – about 7cm wide – and set aside.

Arrange the slices of aubergine in a single layer in the bottom of a large, deep baking dish, about 20 x 30cm.

Then increase the oven temperature to 230°C fan, remove the foil and bake for a final 18 minutes.

Remove from the oven and, using a spatula, lift the kofta out of the liquid (don’t discard the liquid, though), trying to keep the aubergine slices intact. Place on a large platter or individual serving plates, then pour the cooking juices from the pan into a medium sauté pan.

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Thinly slice a large aubergine and brush each slice liberally with olive oil.

Heat a large nonstick frying pan and fry the slices for 1-2 mins on each side until just golden.

Layer the fried slices in a shallow ovenproof dish with 2 thickly sliced beef tomatoes, seasoning each layer with salt and freshly ground black pepper and some dried Italian herbs.

Bake in a very hot oven for 15 mins then top with diced mozzarella and some grated Parmesan and return to the oven for a further 10-15 mins until golden and bubbling.


Method

Put the aubergine slices in a colander, sprinkle generously with salt and stand the colander over a bowl for 15–20 mins to draw out the water.

Bring a large pan of salted water to the boil and cook the pasta for 8–10 mins, or according to packet instructions, until al dente. Drain, drizzle with 1tbsp of the oil, season and toss. Set aside

Heat another 1tbsp of the oil in a sauté pan over a medium heat and cook the onion, chilli and garlic for 2–3 mins, stirring. Add the minced beef and cook for another 5–6 mins, until it’s browned all over. Add the tomato purée and Worcestershire sauce, season, then add the tomatoes and basil.Reduce the heat and simmer for 20 mins. Preheat the oven to 190ºC (375ºF, gas mark 5).

Meanwhile, rinse the salt from the aubergine slices and pat dry with kitchen paper. Pour the remaining oil into a large nonstick frying pan or griddle placed over a high heat, and fry or griddle the aubergine for 1–2 mins on each side until golden brown. You may need to do this in batches.

Lightly oil a 22 × 28cm (8½ × 11in) deep ovenproof dish. Lay a third of the aubergine into the dish, then spread over half the pasta. Add half the cottage cheese, then half the minced beef and a third of the Parmesan. Repeat the layers, then finish with the remaining aubergine slices and Parmesan. Arrange the mozzarella evenly over the top. Bake for 30 mins, until bubbling around the sides. Serve hot.


Syn Free Aubergine & Tomato Bake

This is a simple, delicious, and healthy recipe, which makes it the perfect side dish for just about anything! I’m not going to waffle on (shout out to the lady who thinks I waffle too much on this site…) too much about why you should make this recipe, but I’ve never even liked aubergines and I adore this, so that’s got to say something right?

As part of my Slimming World journey I decided it was about time to expand my horizons when it came to vegetables, especially with speed vegetables (like aubergines) and so discovering that aubergines are actually really tasty when cooked right was a big deal. I think I was put off them when we were served them at school, and they were all slimy and pale, but if you cook correctly and make sure to dry them out a bit before cooking they transform into something completely different!

When I decided to do this recipe, I was originally going to put it with something fancy because for some reason aubergines have always felt kind of fancy to me, but given that I normally make this to liven up whatever I fancy for dinner that night, I decided to just do that instead. That’s why I ended up with a slightly odd combo of sausages, mash, aubergine and tomato bake and veg…but hey, it tasted great!


Spiced Smokey Tomatoes, Griddled Aubergine and Herby Tahini

This is such a lovely recipe. The rich spiced tomato sauce is absolutely gorgeous with the slightly charred aubergine and herby creamy tahini sauce. You just want to eat more and more all scooped up with some fresh bread.

There’s something magical about the combination of aubergine and tahini don’t you think? A classic middle eastern pairing which I can’t get enough of. Especially when you have the addition of a lightly spiced smokey tomato sauce with red peppers and lots of fresh mint added at the end.

Its a perfect end of summer dish, bold flavours but comforting at the same time.

I love this with aubergine but its also delicious with courgette, peppers or even fat juicy field mushrooms.

I really hope you love this delicious dish as much as I do make sure to post and tag with @rebelrecipes #rebelrecipes if you make this dish so I can see and repost your gorgeous creations!


Method

For the confit aubergines, put the aubergine slices in a colander and sprinkle with the salt. Turn the slices over and sprinkle the other side. Set the colander over a bowl and leave for 30 minutes. Rinse the slices and dry with kitchen paper. Discard any juices. Place the aubergine in a small roasting tin. Preheat the oven to 110C/90C Fan/Gas ¼. Pour the oil into a small saucepan. Add the garlic, thyme and chilli and warm over a low heat. Carefully pour the warm oil mixture over the aubergine slices in the tin, making sure that the slices are all submerged.

Meanwhile, for the confit tomatoes, arrange the tomatoes, cut-side up, in a roasting tin just big enough to hold them in one layer. Season with salt and pepper. Nestle the garlic clove and thyme sprig among the tomatoes, then pour over the oil and balsamic vinegar.

Cook the tomatoes and aubergines in the oven for 2–2½ hours. Carefully transfer the tomatoes into a sterilised jar with the juices and oil from the tin. Carefully transfer the aubergine slices into a sterilised jar with the oil from the tin. Screw on the lids and leave to cool. Once cool, drain all of the oil away thoroughly from the tomatoes and aubergines so they are ready to use in the tarte.

Preheat the oven to 200C/180C Fan/Gas 6. Rub the inside of the tarte tatin tin with the cut garlic clove and arrange the confit tomatoes, cut-side down, over the base. Next arrange a layer of confit aubergines over the tomatoes. Sprinkle with the herbes de Provence and season with salt and pepper.

Roll out the pastry into a circle a little larger than the tin to allow for shrinkage and place it over the aubergines. Tuck the edges of the pastry into the dish and prick a few holes with a sharp knife to let the steam out. Bake the tarte for 25–30 minutes, until the pastry has risen and is golden and crisp.

Remove the tarte from the oven and leave to cool a little. Carefully cover the tin with a plate and invert to turn the tarte out. You may need to rearrange a few of the vegetables with a palette knife if dislodged and blot up any oil spills on the plate.

Sprinkle the tarte with the thyme leaves, cut into slices and serve warm or at room temperature.


METHOD

1. Slice brinjal lengthwise into thin and even slices, sprinkle with salt and olive oil and place in a roasting dish.

2. Roast brinjal slices in the oven until soft (if you set the oven to grill it will be quicker but be sure to keep a close watch so it does not burn)

3. Make a basic Italian tomato sauce:
Fry onions in 2 tablespoon of olive oil until see-through and soft.
Add garlic and fry for about a minute
Pour in tomato puree and allow to simmer for a few minutes before adding some water to keep it fluid, season with salt, black pepper, sugar and lemon juice. Taste to ensure each flavour (savoury, spicy, sweet and tangy) is balanced
Tear in a generous handful of basil leaves
Add a dash of cream to make it extra yummy

4. For the Brinjal stuffing: Take about 4 slices of bread or rolls (preferably white) and blitz in a food processor to make soft large crumbs. Should not be too fine. Add a generous glug or two of olive oil and some basil leaves. Pulse for a bit until the crumbs are quite soggy. Add grated mozarella and parmesan (set aside some of the cheese for later) and pulse again. The mixture should be combined and almost dough like.

5. Place a spoonful of the cheese/bread mixture onto the top of the brinjal slice and roll downwards so that the cheese is wrapped in the brinjal. Repeat until all the slices have been "stuffed".

6. Using a casserole/lasagne dish, spoon some of the tomato sauce onto the dish and spread around. Arrange brinjal rolls over. Spoon more tomato sauce over. Repeat until complete. Sprinkle a mix of mozarella, parmesan and/or cheddar cheese on top and bake at 180' C until melted, golden and bubbly.


Instructions

Cook time: 1 hour - 1 hour and 10 minutes, plus standing.

1. You will need a 2-litre (3½-pint) wide-based ovenproof dish (see tip). Preheat the oven to 200°C/180°C fan/Gas 6, then grease the dish with oil and line two baking sheets with baking paper.

2. Arrange the aubergine slices in a single layer on the prepared baking sheets. Drizzle over the oil and season with salt and pepper. Roast in the oven for 20–25 minutes, turning over the slices halfway through the cooking time. Remove from the oven and set aside.

3. Meanwhile, lay the pasta sheets in a dish, cover with boiling water and leave to soften for 10 minutes.

4. To make the béchamel sauce, melt the butter in a saucepan over a gentle heat, sprinkle in the flour and whisk for 2–3 minutes over a high heat until smooth. Heat the milk in a separate pan, then gradually blend into the butter and flour roux. Bring to the boil and allow to bubble for about
5 minutes, whisking the sauce until smooth (see tip).

5. Add the mustard and two-thirds of the cheese, season with salt and pepper and stir until the cheese has melted. Keep warm over a very low heat while you prepare the rest of the dish.

6. Place all the ingredients for the tomato sauce in a large bowl, season well with salt and pepper and mix together. Drain the pasta and separate the sheets.

7. To assemble the dish, spread a third of the tomato sauce in the base of the dish, then a third of the béchamel sauce. Arrange a third of the aubergines on top in a single layer, followed by half the sheets of lasagne (see tip). Repeat the process, so that you have three layers of aubergine/sauces and two layers of pasta (aubergine will be the top layer), then sprinkle with the rest of the Parmesan.

8. Leave to stand for a minimum of 1 hour (or store overnight in the fridge) before cooking.

9. Bake in the oven for 40–45 minutes until bubbling and golden on top. Leave to stand for 5 minutes before serving.

PREPARE AHEAD: Can be assembled up to a day ahead, then stored in the fridge and cooked to serve. Leftovers keep well for up to 3 days.

MARY’S EVERYDAY TIPS: It is important to use the right-sized dish so that the layers are all the correct thickness and the dish cooks evenly.

The key to a good béchamel sauce is to keep stirring! If the hot milk starts to bubble too much when it is being added to the roux, then turn down the heat a little, to give yourself more time to stir it in and incorporate it.

During assembly, you may need to break the lasagne sheets into pieces to make them fit in an even layer. Try not to overlap the sheets or they will not cook evenly. When adding the sauce, make sure the edges of the pasta are well covered with sauce, and not curling up. If they stick up out of the sauce, they will burn during cooking.


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