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

Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to make a special dish, onion, aubergine and tomato bake recipe. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Find Recipes With Vegetables and Informative Content. 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 is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Onion, aubergine and tomato bake recipe is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must first 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. Take 100 g white bread
  2. Make ready 100 g Cheddar cheese
  3. Get 2 onions
  4. Take 1 aubergine
  5. Make ready 1/2 teaspoon chilli flakes
  6. Get to taste Salt
  7. Take 1/2 teaspoon black pepper
  8. Make ready 1 tin chopped tomatoes
  9. Make ready 1 garlic clove
  10. Get 2 tsp dried oregano
  11. Get 1 tablespoon coriander
  12. Prepare Baby tomatoes and red 🌶 to decorate

Fry the onion until soft and translucent. 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.

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.

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. 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.

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