Caprese aubergine traybake
This Italian-inspired traybake makes the most of seasonal aubergines. Inspired by the colours of the Italian flag, Caprese salads feature juicy tomatoes, fresh basil and gooey mozzarella, making for a simple midweek meal bursting with vibrant flavours and colours.
- Preheat the oven to gas 7, 220°C, fan 200°C. Brush the aubergine slices on both sides with 3 tbsp oil. Heat a frying or griddle pan over a medium-high heat, then fry the aubergine slices in batches for 3-4 mins each side until lightly golden. Transfer to a plate, season and set aside while you cook the remaining slices.
- In a large roasting tin, arrange the fried aubergine slices, red onion and mozzarella in layers, nestling in the tomato halves between them. Season with pepper, then roast for 15-20 mins until the aubergine is very soft and tender throughout and the mozzarella has melted.
- Toss the torn rolls with 1 tbsp oil and season. Mix the pesto with 1 tbsp water to loosen then pour over the veg in the tray; top with the bread. Bake for 5-10 mins until the croutons are crunchy and golden, then scatter with the basil to serve.
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