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Caprese aubergine traybake recipe

Caprese aubergine traybake recipe

38 ratings

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. See method

  • Serves 4
  • 20 mins to prepare and 25 mins to cook
  • 309 calories / serving
  • Healthy
  • Vegetarian


  • 2 aubergines, cut into 5mm slices
  • 4 tbsp olive oil
  • ½ red onion, thinly sliced
  • 240g ball reduced-fat mozzarella, drained and thinly sliced
  • 250g cherry tomatoes, halved
  • 2 soft white bread rolls, torn into small pieces
  • 2 tbsp Free From green pesto
  • 15g fresh basil, leaves picked and roughly chopped
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    20g 29%
  • Saturates

    5g 23%
  • Sugars

    6g 7%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 20.8g Protein 11.2g Fibre 4.2g


  1. 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.
  2. 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.
  3. 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.

See more Aubergine recipes

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