Italian baked aubergines

Easy
August 2008

Italian baked aubergines

Easy
August 2008

Serves 2
Ready in 20 min

A gorgeous, moreish Italian dish that carnivores won’t care is vegetarian.

Gluten-free recipes
Vegetarian recipes

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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

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

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.

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.

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