Roasted aubergines with lemon breadcrumbs

  • Portion size: Serves 4
  • Hands-on time 25 min, oven time 40 min
  • Difficulty: easy

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

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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
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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.
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  5. 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.

Nutrition

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