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Onion, aubergine and tomato bake recipe

Onion, aubergine and tomato bake recipe

46 ratings

This aubergine bake will be a huge hit with vegetarians and meat-eaters alike! A herb and tomato sauce brings rich flavour, whilst cheese and breadcrumbs bring all the comfort you could want from a hearty midweek main. See method

  • Serves 4
  • 5 mins to prepare and 50 mins to cook
  • 235 calories / serving
  • Healthy


  • 100g white bread
  • 100g Cheddar cheese
  • 2 onions
  • 1 aubergine
  • 2 x 400g tins chopped tomatoes
  • 1 garlic clove
  • 2 tsp dried oregano
If you haven't got any white bread, try using brown instead

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    6g 30%
  • Sugars

    12g 13%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 26.6g Protein 12.2g Fibre 5.8g


  1. Preheat the oven to 180°C, 160°C fan, gas mark 4. In a bowl mix together 100g fresh breadcrumbs and 100g grated cheddar cheese, set aside.
  2. Heat 1 tbsp oil in a frying pan and cook 2 thickly sliced onions over a medium heat for about 5 minutes until softened and browned slightly. Add 1 chopped aubergine and cook for another 5 minutes until browned.
  3. Pour in 2 cans chopped tomatoes, 1 crushed clove garlic and 2 tsp dried oregano. Bring to the boil and simmer for 10-15 minutes, stirring, until thickened a little. Season then spoon into an oven-proof dish, sprinkle over the breadcrumbs and cheese and bake in the oven for 20–25 minutes, until the top is golden and the tomato sauce bubbling.

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