Roasted layers of Aubergine

roasted aubergine layers
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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.

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

Follow with a third of the remaining tomato sauce. Repeat the process for another two layers finishing with tomato sauce.

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.

roasted aubergine layers
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Roasted layers of Aubergine

Every Italian cook has their own version of this classic aubergine dish. It's even better made a day ahead. This is a the plant based version
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Side Dish
Servings: 4 people
Calories: 171kcal

Ingredients

  • 3 aubergines large
  • 2 white onions
  • 2 tins 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

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.
  • Now assemble the dish, in a medium sized ovenproof dish, add a spoonful of the tomato sauce to the bottom and spread evenly. Use a third of the aubergine slices and place a a layer on top of the tomato sauce.
  • Follow with a third of the remaining tomato sauce. Repeat the process for another two layers finishing with tomato sauce.
  • 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.

Nutrition

Calories: 171kcal | Carbohydrates: 29g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 12mg | Potassium: 965mg | Fiber: 12g | Sugar: 15g | Vitamin A: 500IU | Vitamin C: 14mg | Calcium: 84mg | 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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