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Braised aubergines with olive & tomato sauce
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1 large aubergine
1 tsp Bart Mediterranean Seasoning
½ tbsp olive oil
1 large red onion, thinly sliced
350g tub cherry tomato and basil sauce
2 tbsp red tomato pesto
15g pitted black olives, roughly chopped
1 tbsp balsamic vinegar
Few basil leaves, torn
10g shaved Parmigiano Reggiano
1. Preheat the oven to 190ºC, gas mark 5. Cut the aubergine across into 6 chunky slices. Score the tops with a sharp knife and sprinkle with the Mediterranean herbs and a little seasoning. Put on a plate and microwave on full power for 3 minutes.
2. Heat half the oil in an ovenproof frying pan and sear the aubergines for 2 minutes on each side. Place, scored-sides up, in a small roasting tin or shallow ovenproof dish and bake for 5 minutes.
3. Heat the remaining oil in the frying pan and fry the onion for 5 minutes. Stir in the tomato and basil sauce, pesto, olives, balsamic and 2 tbsp water. Spoon around the aubergines and return to the oven for 20 minutes. Serve scattered with the basil and cheese to serve.
Cook’s tip If you don’t have a microwave, just roast the aubergine for longer in the oven, until it is thoroughly tender and cooked through. You may need to cover it with foil as well if it browns too quickly. If time is pressing, you could use some chargrilled aubergine, drained, from a jar.
Typical values per serving:
1 of your 5 a day; source of fibre.
This recipe was first published in September 2020.
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