Aubergines embrace the luscious colour of purple for the 21 days of ‘Eat A Rainbow Challenge!’ This tasty recipe by Cooking Good can be made as main or side dish.
Makes approximately 2 – 3 servings (as a main)
Preparation time is approximately 15 minutes
Cooking time is approximately 30 minutes
Ingredients
- 3 large aubergines, sliced 1cm thick
- 3 tablespoons of olive oil
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 1 heaped teaspoon dried oregano
- 2 x 400 g tins of quality plum tomatoes
- 1 bunch (30g) of fresh basil, torn
- 2 cups of Parmesan cheese, grated
- 2 cups of wholemeal breadcrumbs
- 1 tablespoon of red or white wine vinegar
- Salt and pepper
How to make Aubergine Bake
1. On a medium heat in a lidded saucepan, add 1 tablespoon of olive oil, add the onion, garlic and dried oregano, then cook for 10 minutes, or until the onion is soft and the garlic has slightly browned.
2. Add the tomatoes, stir and simmer with the lid on for 10 minutes until the sauce is thickened and reduced. Add a tablespoon of wine vinegar, season with salt and pepper and add the torn basil.
3. Preheat the oven to 190˚C (Gas mark 5 or 170°C for a fan oven).
4. While the tomato sauce is cooking, preheat the grill (or you can use the oven, a barbeque or frying pan if preferred). Brush or drizzle the aubergine slices with oil and grill for 3 to 4 minutes on each side (you may need to work in batches).
5. In a baking dish (15cm x 25cm), spoon a layer of the tomato sauce and sprinkle with parmesan. Follow with a layer of aubergines. Repeat these layers until everything is used up (finish with the sprinkle of parmesan).
6. Mix the breadcrumbs with a generous grind of pepper and a teaspoon of salt. Drizzle with olive oil.
7. Bake in the oven for 30 minutes, or until golden, crisp and bubbly.
Serve immediately with a fresh green salad.
We want to see your dishes, whether you had a go at this recipe or another colourful meal, tag us at: #EatARainbowChallenge!
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For more resources, check out their website.