Italian baked aubergines
- Published: 31 Jul 08
- Updated: 18 Mar 24
A gorgeous, moreish Italian dish that carnivores won’t care is vegetarian.
Advertisement
Ingredients
- 200g griddled aubergines (from the deli counter)
- ½ of a 680g jar passata with onions and garlic
- 2 beef tomatoes, sliced
- 8-10 fresh basil leaves
- 150g mozzarella ball, sliced
- Fresh basil leaves, to serve
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- In a baking dish, layer the aubergines with the passata, tomatoes and fresh basil leaves. Season. Top with mozzarella.
- Bake in a preheated oven at 200°C/fan180°C/gas 6 for 15 minutes or until bubbling. Top with fresh basil leaves to serve.
Recipe continues after advertising
Advertisement
- Recipe from August 2008 Issue
Buy ingredients online
Rate & review
Rate
Reviews
Share a tip
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter
[…] As well as pairing up nicely with most types of meatballs it can also add tomatoey yumminess to a number of recipes including lasagne and baked aubergines. […]