Italian baked aubergines

  • Serves 2
  • Ready in 20 min
  • 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

Main Ingredients:

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