Aubergine Bake recipe

Preparation Time: 40 minutes | Cooking Time: 30 minutes

This simple vegeterian meal is made with sliced aubergine, a deliciously flavourful tomato sauce and a simple thick and creamy cheese sauce. It's oozy, gooey and perfect for serving up at dinnertime - and it's really rather good for you, too!

Ingredients

  • 3 large aubergines
  • 2 onions
  • 2 garlic cloves
  • 1 celery stalk
  • 1 small carrot
  • 400g passata
  • 1 tbsp. tomato puree
  • 1 tsp. each butter and oil
  • Salt and pepper
  • 1 tsp. each dried basil and dried oregano
  • 1 1/2 tsp. salt
  • 1 1/2 tbsp. butter + 1 1/2 tbsp. flour
  • 400ml warm milk
  • 50g grated cheddar cheese
  • 4 tbsp. breadcrumbs
  • 2 tbsp. grated parmesan

Directions

  1. Thinly slice the aubergines and sprinkle with 1 1/2 tsp. salt. Place into a colander over a sink and leave for half an hour.

  2. Meanwhile, finely dice the onions, celery, carrot and garlic cloves. Heat oil and butter in a heavy saucepan and fry the onions, celery and carrot for 10-15 minutes until golden and softened. Add the garlic and fry for 1 minute, then add the tomato puree and fry for 1-2 minutes. Stir in the passata, add the basil and oregano and salt and pepper to taste and bring to a simmer. Cook for 5 minutes.

  3. Meanwhile, make the cheese sauce. Heat 1 1/2 tbsp. butter in a saucepan until melted. Add in the flour and stir until combined. Cook for 1-2 minutes over a medium heat. Gradually add the milk, little by little, stirring constantly until you have a smooth, creamy sauce. Add the cheddar and stir until melted. Combine the breadcrumbs and parmesan and set to one sde.

  4. Rinse the aubergines. Grill them on either side for 2-4 minutes using a griddle pan over a medium heat. Preheat oven to 180C.

  5. Spread 1/3 of the tomato mixture on the bottom of a baking dish. Top with 1/3 of the aubergines and 1/3 of the cheese sauce. Repeat, finishing on a layer of cheese sauce. Cover with foil and bake for 20-30 minutes until bubbling. Uncover and sprinkle with breadcrumb mixture. Bake for another 5 minutes until golden on top.

If you like, used tinned tomatoes instead of passata for a chunkier aubergine bake. Sprinkle with some freshly chopped parsley before serving for a little extra freshness. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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