Roasted aubergines with lemon breadcrumbs

Roasted aubergines with lemon breadcrumbs
  • Serves icon Serves 4
  • Time icon 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.

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

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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