Aubergine & Tomato Bake

Friday, May 7, 2010

This Italian vegetable bake is a delicious mix of cooked aubergines and ripe tomatoes, baked in the oven with parmesan cheese.

Ideal as a light meal, or great as a starter. It can easily be assembled before hand and popped into the oven when needed.
The following recipe makes 2 portions.

• 4 sprays of Spray Light One Cal spray oil
• 1 medium aubergine sliced into half inch slices
• a little salt and a good twist of black pepper
• 4 sprays of Spray Light One Cal spray oil
• 4-5 ripe tomatoes. Washed, patted dry and chopped into eighths
• 15-20g parmesan cheese
• a little salt and a good twist of black pepper
• garnish with chopped parsley and a little black pepper

  1. Heat a large frying pan over a medium to high heat. When it's hot, add the sprays of oil and add the slices of aubergine in batches. Season with the salt and pepper and allow to fry for 3-5 minutes until browned, turning once. When done, leave to dry on kitchen paper.
  2. Heat the oven to 190°C and add the four sprays of spray oil to a shallow oven proof dish.
  3. Add the slices of aubergine to the dish, staring with the slices from the larger end. Top with the sliced tomato pieces. Sprinkle with parmesan and season with salt and pepper.
  4. Repeat this until you have 3 layers.
  5. Bake in the oven for 15-20 minutes in the centre of the oven until the cheese has melted and the aubergine has started to crisp a little. 
  6. When done, remove carefully from the oven and allow to cool slightly. Transfer to warmed plates making sure to scrape the dish for the crispy parmesan and sprinkle over. Garnish with the chopped parsley.

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