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Caprese aubergine traybake recipe

39 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

Ingredients

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
1290kj
309kcal 15%
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

Method

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.

See more Aubergine recipes