Aubergine (or eggplant); a pretty divisive vegetable, people tend to love or hate – This is a great recipe – the aubergines are smothered in tomatoey cheesiness – really simple to make and very delicious.
- 3 Tbsp Olive Oil
- 1 onion (medium, chopped)
- 2 Garlic Cloves (chopped)
- 1 x Tin of Chopped Tomatoes
- 3 pieces of Roasted Red Peppers (optional)
- Salt & Pepper
- 2 Aubergines (sliced)
- 1 ball mozzarella (drained and torn)
- Basil leaves (optional)
Preheat the oven to 180c. Place a saucepan on a medium heat and add a tablespoon of the olive oil, add the onion and saute until soft (about 4-5 mins). Add the garlic and continue to cook for another minute or two. Pour in the tin of tomatoes and the chopped roasted red pepper if using. Season with a pinch of salt and pepper. Reduce heat and simmer gently for about 20 minutes. The roasted red peppers add a lovely flavour to the sauce, you don’t need to use them though so if you don’t have any or prefer without, just omit them.
Slice the aubergines lengthways – your slices should be about a quarter of an inch in thickness. Brush the aubergine slices with olive oil and salt & pepper. Place under a grill or on a griddle pan – about 4-5 minutes each side (a little less if on the pan) or until they start to brown. You may need to do this in batches. Once done, leave them to the side to cool.
Add a thin even layer of the tomato sauce to the bottom of an ovenproof baking dish. lay the aubergine slices on top and repeat this layering twice more. Finish with a very thin layer of the tomato sauce, a couple of torn basil leaves and then place the mozzarella haphazardly across the top. Bake in the pre-heated oven for around 20-25 minutes, or until the cheese is melted and bubbling. 12
Once ready, top with a few basil leaves for extra loveliness! Serve with a green salad & crusty bread or alternatively this would make a great side dish to a Roast Chicken. Or enjoy just as it is, on it’s own!