Roasted layers of Aubergine

roasted aubergine layers
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A simple vegan bake made with aubergines, tomatoes and onions. It’s even better if you also add slices of griddled red pepper. 

Preheat the oven to 200C/400F/Gas 6.

Heat a frying pan over a medium heat. Add a little olive oil and, once warm, add the chopped onion. Fry the onion for 4-5 minutes, or until softened. Add the garlic and continue to cook for another minute.

Pour in the tin of tomatoes and mix well, breaking up any larger bits with a potato masher. Season with a pinch of salt and pepper and bring to a simmer. Reduce the heat and simmer gently for 20-25 minutes, or until the tomato sauce is thickened. Take off the heat and stir in the basil leaves and the balsamic vinegar.

Meanwhile slice the aubergines lengthways into slices 5mm thick. Brush the aubergine slices with olive oil and season well with salt and pepper on both sides. Heat a griddle pan and then griddle in batches for 2-3 minutes on each side, or until all the slices are golden brown. Alternatively, heat the grill to high, place half of the aubergine slices on a baking tray and grill for 3-4 minutes on each side. Continue with the rest of the slices until they are all golden-brown. Remove and leave to one side once cooked.

I now also griddle 3 red pepper, which have been sliced into flat pieces.

Now assemble the dish, in a medium sized ovenproof dish, Use a third of the aubergine slices and place a a layer on the bottom. Next add a spoonful of the tomato sauce to the bottom and spread evenly

If you are using red peppers as well put a layer of red peppers next.

Repeat the process for another two layers finishing with tomato sauce or red peppers.

Now with a back of a fork gently press all over the top to compress the layers down.

Scatter the pine nuts on top. Loosely cover with cooking foil and place into the preheated oven and bake for 40-45 minutes, or until the dish is bubbling and golden-brown on top.

Remove from oven and allow to cool for 10 mins before serving. It is also delicious served cold.

roasted aubergine layers
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5 from 3 votes

Roasted layers of Aubergine

Every Italian cook has their own version of this classic aubergine dish. It's even better made a day ahead and reheated. This is a the plant based version
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Main Course, Side Dish
Cuisine: Italian
Servings: 6 people
Calories: 195kcal

Ingredients

  • 3 aubergines large
  • 2 white onions
  • 1 tin chopped tomatoes
  • 30 g fresh basil
  • 1 tbsp dried oregano
  • 3 cloves garlic
  • 3 tbsp pine nuts
  • 1 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 3 red peppers – optional but really good

Method

  • Preheat the oven to 200C/400F/Gas 6.
  • Heat a frying pan over a medium heat. Add a little olive oil and, once warm, add the onion. Fry the onion for 4-5 minutes, or until softened. Add the garlic and continue to cook for another minute.
  • Pour in the tins of tomatoes and mix well, breaking up any larger bits with a potato masher. Season with a pinch of salt and pepper and bring to a simmer. Reduce the heat and simmer gently for 20-25 minutes, or until the tomato sauce is thickened. Take off the heat and stir in the basil leaves and the balsamic vinegar.
  • Meanwhile slice the aubergines lengthways into slices 5mm thick. Brush the aubergine slices with olive oil and season well with salt and pepper on both sides. Heat a griddle pan and then griddle in batches for 2-3 minutes on each side, or until all the slices are golden brown. Alternatively, heat the grill to high, place half of the aubergine slices on a baking tray and grill for 3-4 minutes on each side. Continue with the rest of the slices until they are all golden-brown. Remove and leave to one side once cooked.
  • I now also use 3 red peppers, take the top and bottom off, open the red pepper and slice into squares and griddled
  • Now assemble the dish, in a medium sized ovenproof dish, Use a third of the aubergine slices to the bottom and now add a spoonful of the tomato sauce spread evenly.
  • If you have done the red peppers, add a layer of red peppers and then add a spread of tomato sauce.
  • Repeat the process for another two layers finishing with tomato sauce.
  • Now with a back of a fork gently press all over the top to compress the layers down.
  • Scatter the pine nuts on top. Place into the preheated oven and bake for 30-40 minutes, or until the dish is bubbling and golden-brown on top.
  • Remove from oven and allow to cool for 10 mins before serving. It is also delicious served cold.
  • I've found its even better reheated the next day.

Notes

Although I called this roasted layers of aubergine, I now also add layers of roasted red pepper.  The combination of aubergine and red pepper roasted over a long time is unbelievable 

Nutrition

Calories: 195kcal | Carbohydrates: 23g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 10mg | Potassium: 769mg | Fiber: 9g | Sugar: 13g | Vitamin A: 2196IU | Vitamin C: 85mg | Calcium: 60mg | Iron: 2mg

(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).

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