Recipe: Delicious Onion, aubergine and tomato bake recipe

Onion, aubergine and tomato bake recipe. Onion, aubergine and tomato bake recipe. Learn how to cook great Onion, aubergine and tomato bake. Crecipe.com deliver fine selection of quality Onion, aubergine and tomato bake recipes equipped with ratings, reviews and mixing tips.

Place a layer of the aubergine slices in a baking dish. Place some tomato slices over the aubergine, and then a few slices of onion. Sprinkle generously with mozzarella and Cheddar. You can cook Onion, aubergine and tomato bake recipe using 12 ingredients and 7 steps. Here is how you cook it.

Ingredients of Onion, aubergine and tomato bake recipe

1. Prepare 100 g of white bread.
2. It's 100 g of Cheddar cheese.
3. You need 2 of onions.
4. It's 1 of aubergine.
5. It's 1/2 teaspoon of chilli flakes.
6. It's to taste of Salt.
7. Prepare 1/2 teaspoon of black pepper.
8. You need 1 tin of chopped tomatoes.
9. Prepare 1 of garlic clove.
10. Prepare 2 tsp of dried oregano.
11. It's 1 tablespoon of coriander.
12. It's of Baby tomatoes and red 🌶 to decorate.

Repeat these layers until you have used all the aubergine, finishing with a layer of tomato sauce and Cheddar (no mozzarella). Put the onions, tomatoes (halve the large ones), herbs, sugar and breadcrumbs in a baking dish, season well and toss together. Sprinkle topping over the tomato/garlic layer. Then cover with a light layer of cooking spray so the crust browns evenly.

Onion, aubergine and tomato bake recipe instructions

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..
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Place a round serving dish upside down over the tin and invert. I did have to make a couple of changes.use white onion and and had some diced, so used that. The balsamic gave it just the right amount of sweetness. Looking forward to making this with home grown tomatoes this summer! Topped it with chopped fresh basil.