Onion, aubergine and tomato bake recipe
Onion, aubergine and tomato bake recipe

Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, onion, aubergine and tomato bake recipe. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Onion, aubergine and tomato bake recipe is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Onion, aubergine and tomato bake recipe is something which I’ve loved my whole life.

Top that with slices of aubergine, then a thicker layer of tomato sauce. Then sliced mozzarella together with the cheddar. Repeat the layers, finishing with sliced mozzarella. Onion, aubergine and tomato bake recipe Rekha Bapodra Wellingborough, England.

To begin with this particular recipe, we must prepare a few components. You can have onion, aubergine and tomato bake recipe using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Onion, aubergine and tomato bake recipe:
  1. Make ready 100 g white bread
  2. Make ready 100 g Cheddar cheese
  3. Prepare 2 onions
  4. Take 1 aubergine
  5. Take 1/2 teaspoon chilli flakes
  6. Get to taste Salt
  7. Take 1/2 teaspoon black pepper
  8. Take 1 tin chopped tomatoes
  9. Make ready 1 garlic clove
  10. Get 2 tsp dried oregano
  11. Get 1 tablespoon coriander
  12. Get Baby tomatoes and red 🌶 to decorate

Add the garlic, tomatoes and a pinch of salt, then cook until most of the water has evaporated away and the tomatoes are thick and saucy - which usually. Meanwhile, toss the aubergines and onion with the remaining oil and place in a single layer in a roasting tin. In a deep dish, layer the tomato sauce followed by a layer of aubergines and then potatoes. Repeat until you've used up all the ingredients, finishing with a little sauce.

Instructions to make Onion, aubergine and tomato bake recipe:
  1. Preheat the oven to 180°C. - In a bowl mix together 100g fresh breadcrumbs and 100g grated cheddar cheese, set aside.
  2. Heat 1 tbsp oil in a frying pan and cook 2 sliced onions over a medium heat for about 5 minutes until softened and browned slightly
  3. Add in 1 can chopped tomatoes, 1 crushed clove garlic, 2 tsp dried oregano, salt to taste, chilli flakes and black pepper. Add aubergines to it.
  4. Bring to the boil and simmer for 10-15 minutes, stirring, until thickened a little.
  5. Transfer into an oven-proof dish, sprinkle over the breadcrumbs, some coriander and cheese and bake in the oven for 20–25 minutes, until the top is nicely golden and the tomato sauce bubbling.

In a deep dish, layer the tomato sauce followed by a layer of aubergines and then potatoes. Repeat until you've used up all the ingredients, finishing with a little sauce. Dollop one-third of the tomato sauce over the top and carefully spread it out over the aubergines. Repeat until you have used up all the aubergines, herbs and sauce. Scatter over the flaked almonds and add a final trickle of oil.

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