Aubergine Bake

I sincerely hope you would share the same passion as me!

Try this easy and delicious recipe.  Layered with slices of aubergine, shallots, peppers and tomato sauce not forgetting the two gooey cheeses.

Eggplant or aubergine is used in the cuisine of many countries. It is often stewed, deep fried or baked.  It can be sliced and deep-fried, or topped with a tomato and sauce.

Eggplant will absorb the flavour of whatever it is cooked with. The texture is firm and spongy when raw, and very tender when cooked.

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Ingredients
  • 1 Aubergine (eggplant), sliced in 1cm thick discs
  • 2 Shallots sliced in half, lengthways
  • 1 Large Pepper, sliced into wedges
  • 450gm tinned Tomatoes
  • 130gm Grated Mozzarella Cheese
  • 30gm Grated Pecorino Cheese
  • 165ml Water
  • 30gm Paprika Powder
  • 15gm Mixed Dried Herbs
  • 60ml Olive Oil
  • 6gm Sugar
  • 4gm Salt
Step No 1

Pre-heat the oven at 1800C / Fan.

Arrange the aubergine discs, shallots and peppers in the base of a roasting tray.
Step No 2

Pour olive oil over the vegetables, then sprinkle paprika and roast in the oven for 25-30 minutes, until they are soft and slightly charged.

Step No 3

Remove the roasting tray from the oven and add salt, mixed herbs, tinned tomatoes and water over the vegetables.

Roast for a further 15-20 minutes.
Step No 4

Remove the roasting tray from the oven again to sprinkle the mozzarella and pecorino cheese over the baked vegetables. These two cheeses give the ultimate combination of flavour and saltiness.

Return to the oven for a further 20-25 minutes, until the topping is golden brown and crispy, and the sauce is bubbling around the edges.

Ready to be served with your preferred side.