Italian baked aubergines

  • for 2 people
  • Easy
A gorgeous, moreish Italian dish that carnivores won't care is vegetarian.

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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


1. In a baking dish, layer the aubergines with the passata, tomatoes and fresh basil leaves. Season. Top with mozzarella.
2. 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.

  • A lightish Italian red, like Dolcetto, chimes the right note.

From August 2008

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