Roasted aubergines with lemon breadcrumbs

Name: Roasted aubergines with lemon breadcrumbs
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 4 large aubergines, halved lengthways; 3 tbsp olive oil; 1 large onion, finely chopped; 2 garlic cloves, crushed; 2 x 400g cans chopped tomatoes; Small bunch fresh basil, roughly chopped, plus extra to garnish; 100g fresh breadcrumbs; Finely grated zest 1 lemon and juice ½; 125g mozzarella, sliced; To serve (optional); Mixed salad leaves

Easy
October 2016

Easy
October 2016

Test kitchen approved

Serves 4
Hands-on time 25 min, oven time 40 min

An easy vegetarian dinner recipe – aubergines stuffed with a garlicky tomato sauce and topped with mozzarella.

Vegetarian recipes

Nutrition: per serving

Calories: 372kcals
Fat: 16.6g (5.8g saturated)
Protein: 14.1g
Carbohydrates: 36.2g (16.9g sugars)
Fibre: 10.7g
Salt: 0.6g

Nutrition: per serving

Calories: 372kcals
Fat: 16.6g (5.8g saturated)
Protein: 14.1g
Carbohydrates: 36.2g (16.9g sugars)
Fibre: 10.7g
Salt: 0.6g

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Ingredients

4 large aubergines, halved lengthways
3 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
2 x 400g cans chopped tomatoes
Small bunch fresh basil, roughly chopped, plus extra to garnish
100g fresh breadcrumbs
Finely grated zest 1 lemon and juice ½
125g mozzarella, sliced

To serve (optional)

Mixed salad leaves

Method

Heat the oven to 200°C/180°C fan/gas 6. Put the aubergine halves in a large oven tray and drizzle with 1 tbsp of the oil. Bake for 25 minutes or until tender.
When 15 minutes of the cooking time remains, heat another 1 tbsp oil in a medium frying pan over a medium heat. Fry the onion for 5-6 minutes until soft. Add the garlic and fry for 1 minute. Turn the heat to high, then add the tomatoes, season and cook for another 5 minutes. Stir in the basil. Spoon the sauce onto the aubergines, then return to the oven for 10 minutes.
Meanwhile, heat the remaining 1 tbsp oil in a small frying pan and cook the breadcrumbs, stirring, for 2-3 minutes until crisp. Add the lemon zest and juice, then cook for 1 minute.
Top the aubergines with the mozzarella, then scatter over the breadcrumbs and bake for 5 more minutes or until the cheese has melted. Garnish with extra basil and serve with salad, if you like.