Onion, aubergine and tomato bake recipe

20 ratings Rate
  • Serves 4
  • 5 mins to prepare and 50 mins to cook
  • 235 calories / serving
  • Healthy
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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.

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.

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.

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.

See more British classics recipe   

  • Ingredients

  • 100g white bread
  • 100g Cheddar cheese
  • 2 onions
  • 1 aubergine
  • 2 x 400g tins chopped tomatoes
  • 1 garlic clove
  • 2 tsp dried oregano
  • Energy 995kj 235kcal 12%
  • 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

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