Ovenbake dishes are perfect winter fayre, and this aubergine, tomato and red onion crispbake is no different. Layers of aubergine, tomato and red onion are sprinkled with balsamic and topped with breadcrumbs and cheese for a warming veggie dish with bags of flavour.
- 1 medium aubergine
- 1 red onion
- 4 medium tomatoes
- 3 tbsp. oil
- 4 tbsp. balsamic vinegar
- 1 tbsp. oil
- 2 tbsp. parmesan cheese
- 50g dried breadcrumbs
- Salt and pepper
- 50g grated cheddar cheese
Trim and slice the aubergine. Trim the red onion and peel. Slice into thin slices. Slice the tomatoes.
Heat 3 tbsp. oil in a frying pan. Add the aubergine and fry until golden brown. Drain of excess fat on kitchen paper.
Lay a single layer of aubergine in a baking dish. Top with a few slices of tomato and a few slices of red onion and continue until you use all of the ingredients, ending on a layer of aubergine if possible. Season each layer.
Sprinkle with balsamic vinegar. Mix 1 tbsp. oil, 2 tbsp. parmesan and dried breadcrumbs and salt and pepper. Sprinkle over the veggies. Bake in a 180C oven for 25 minutes until golden, then sprinkle the cheese over and bake for another 3-4 minutes until the cheese is melted.