Recipes
Creamy tomato baked aubergine
This creamy aubergine and courgette bake is a great idea for a veggie main, and looks pretty as a picture, too
This creamy aubergine and courgette bake is a great idea for a veggie main, and looks pretty as a picture, too
(26 votes)
Cook: 1 Hour 15 Mins
Serves: 6
Nutritional Information
Each 262g serving contains
Energy
833kj
199kcal
833kj
199kcal
10%
Fat
14.7g
14.7g
Med
21%
21%
Saturates
3.1g
3.1g
Med
16%
16%
Sugars
8.4g
8.4g
Med
9%
9%
Salt
0.63g
0.63g
Med
11%
11%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
318kj/76kcal
Typical energy values per 100g:
318kj/76kcal
Ingredients
Rapeseed oil, for frying
1 large red onion, sliced
3 sprigs fresh thyme
2 large aubergines, thickly sliced
1 fat courgette, thickly sliced
1 x 500g jar ASDA Creamy Tomato Pasta Bake
125g cherry tomatoes, halved
25g grated Parmesan or vegetarian hard cheese
Method
1
Preheat the oven to 200C, fan 180C, gas 6.
2
Heat a little oil in a large frying pan, add the onion and 1 thyme sprig and cook for 6-7 minutes, until slightly softened. Remove to a plate and return the frying pan to the heat.
3
Fry the aubergine and courgette slices, in batches, for a couple of minutes a side, until light golden brown, adding a little more oil as needed.
4
Remove each batch to kitchen paper to drain as it’s done. Use two frying pans to speed up the process, if you have them.
5
Pour the sauce into a medium baking dish and spoon over the onions, discarding the whole thyme sprig.
6
Arrange the aubergine, courgette and cherry tomatoes in the dish, then scatter with the leaves from the remaining thyme. Bake for 35-40 minutes, until piping hot in the middle.