Aubergine And Mozzarella Bake Recipes

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ITALIAN AUBERGINE TRAYBAKE



Italian aubergine traybake image

This Italian traybake topped with bread and mozarella is deliciously easy and filling, great for an all-in-one dinner

Provided by Katy Greenwood

Categories     Dinner, Main course, Supper, Vegetable

Time 1h

Number Of Ingredients 8

2 aubergines , sliced into half moons
2 tbsp olive oil
2 x 400g cans chopped tomatoes
2 garlic cloves , crushed
70g pack black olives (we used Crespo dry black olives with herbs)
small pack basil , leaves picked, 3/4 torn
2 ciabatta rolls, torn into chunks
150g ball of mozzarella , torn

Steps:

  • Heat oven to 200C/180C fan/gas 6. In a roasting tin, toss the aubergine with the oil and roast for 15 mins, then stir in the tomatoes, garlic, olives and torn basil leaves, and cook for another 10 mins.
  • Top with the bread and dot with the chunks of mozzarella. Bake for a further 25 mins, then scatter over the remaining basil leaves before serving.

Nutrition Facts : Calories 431 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 12 grams sugar, Fiber 12 grams fiber, Protein 17 grams protein, Sodium 2.4 milligram of sodium

AUBERGINE MELTS



Aubergine melts image

Choose a glossy, plump aubergine to make this warming vegetarian main course

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Side dish, Snack, Supper, Vegetable

Time 30m

Number Of Ingredients 5

3 tbsp olive oil
2 aubergines, halved lengthways
4 tomatoes
1 x ball mozzarella, drained
handful basil leaves

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Drizzle the oil over the aubergine and bake in the oven for 25 mins until softened. Meanwhile, slice the tomatoes and mozzarella, then arrange on top of the aubergine. Return to oven for another 5 mins or until the cheese has melted. Scatter over some basil leaves. Serve with couscous and green salad.

Nutrition Facts : Calories 213 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.41 milligram of sodium

AUBERGINE, TOMATO & PARMESAN BAKE (MELANZANE ALLA PARMIGIANA)



Aubergine, tomato & Parmesan bake (Melanzane alla Parmigiana) image

Every Italian cook has their own version of this classic aubergine dish. It's even better made a day ahead

Provided by Ursula Ferrigno

Categories     Dinner, Main course, Vegetable

Time 1h

Number Of Ingredients 8

2 garlic cloves, crushed
6 tbsp olive oil
2 x 400g cans chopped tomatoes
2 tbsp tomato purée
4 aubergines, cut into long, 5mm thick slices
85g parmesan (or vegetarian alternative), freshly grated
20g pack basil, leaves torn
1 egg, beaten

Steps:

  • Heat oven to 200C/fan 180C/gas 6. In a shallow pan, mix together the garlic and 4 tbsp of the olive oil. Cook over a high heat for 3 mins, tip in the tomatoes, then simmer for 8 mins, stirring every now and then. Stir in the tomato purée.
  • Meanwhile, heat a griddle pan until very hot. Brush a few of the aubergines with a little oil, then add to the pan. Cook over a high heat until well browned and cooked through, about 5-7 mins. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.
  • When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with Parmesan and basil leaves. Add seasoning, then repeat this process with the remaining ingredients. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.

Nutrition Facts : Calories 225 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.52 milligram of sodium

BAKED RIGATONI WITH AUBERGINE & MOZZARELLA



Baked rigatoni with aubergine & mozzarella image

A fantastic dish for entertaining - the whole thing can be made ahead

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 10

1 ¼kg small vine or small plum tomato
a sprinkling of golden caster sugar
4 tbsp extra-virgin olive oil , plus extra for drizzling
1 large aubergine (about 450g/1lb)
500g rigatoni
2 garlic cloves , crushed
85g black olive , stoned and chopped
2 good handfuls of basil leaves, plus extra for serving
450g buffalo mozzarella
50g parmesan , freshly grated, plus extra for serving

Steps:

  • Preheat the oven to fan 140C/conventional 160C/gas 3. Halve the tomatoes through their equator, rather than their core. Stand them cut-side up on a shallow baking tray (I use a nonstick Swiss roll tin). Scatter a little salt, pepper and sugar over the cut surfaces and drizzle with extra virgin olive oil. Roast for 45 minutes.
  • Meanwhile, slice the aubergine into rounds, brush both sides with oil and spread out in one layer on another tray. After the tomatoes have been roasting for 45 minutes, put the aubergines in with them and roast for another 45 minutes.
  • Towards the end of the time, cook the pasta in plenty of gently boiling well-salted water until nearly al dente - it should be undercooked because it finishes off in the oven. Drain well and tip into a large bowl. Have ready 4 tbsp of extra virgin olive oil mixed with the crushed garlic and chopped olives. Toss the oil mixture through the pasta and turn half of it into a 2-21⁄2 litre ovenproof dish.
  • Remove the tomatoes and aubergines from the oven. (You can prepare them up to 24 hours ahead.)
  • Turn up the oven to fan 180C/conventional 200C/gas 6. Scatter half the tomatoes and their juices over the pasta in the dish. Roughly tear the basil leaves and scatter on top. Drain the mozzarella, pat dry with kitchen paper, then slice very thinly. Lay two-thirds of the slices over the tomatoes. Grind black pepper over, and scatter over the aubergine. Add the rest of the pasta, top with the remaining tomatoes and mozzarella and then the parmesan. (Can be made up to here 3-4 hours in advance). Bake for 20-25 minutes, until piping hot and the top is extra crusty. Serve hot with a sprinkle of basil and extra parmesan.

Nutrition Facts : Calories 722 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 2 grams sugar, Fiber 7 grams fiber, Protein 29 grams protein, Sodium 2.07 milligram of sodium

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