Aubergine Bake Recipe at MyDish

Aubergine Bake

4 stars based on 2 reviews Rate this Recipe

Method

  • Slice the aubergine widthways into slices about 1cm thick. Finely chop the onions and garlic. Grate the cheese if hard, or slice if using mozzarella.
  • Heat a glug of olive oil in a frying pan. Fry the aubergines until golden on both sides. Place to one side.
  • In the frying pan, heat another glug of olive oil. Gently fry the onion and garlic until soft. Add the soya mince, and a little hot water to puff up the mince (especially if using Realeat mince which can up to double in volume.) When the mince is brown, add the tomato puree, creamed tomatoes or passata and a good sprinkle of the dried herbs. Add salt and pepper to taste. Allow the mixture to simmer, stirring occasionally, for ten minutes.
  • In a lasagna dish, add some sauce, then a layer of the aubergine slices. Repeat until all the sauce and aubergine is used up. Top the dish with a handful of cheese and a sprinkle of herbs (unless preparing for vegans or dairy free diet)and bake in a medium oven for approx 40 minutes until bubbling and hot in the centre. Serve with lots of bread and good wine.

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    Ingredients

    • 1 large Aubergine
    • 2-4 cloves garlic
    • 1 carton Creamed tomatoes or passata
    • a good squirt Tomato puree
    • A couple of gluggs olive oil
    • ΒΌ pack Soya mince (eg Realeat)
    • Sprinkle to taste Dried italian herbs
    •  salt and pepper
    • A good handful Hard cheese or mozzarella (omit for vegans)
    • 1 Onion

    By Views 2245  Added Mon Sep 22 2008


    My all time favourite recipe - full of vitamins and a really great comfort food. Serve it with a garlic and rosemary flatbread to mop up the sauce. Easy to adapt for vegans.

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