Aubergine Bake
Aubergine Bake | Recipe
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Aubergine Bake | Recipe

Nils – Head Chef Nils – Head Chef
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Just Spices
Cooking Time:
50 min
Just Spices
Baking Time:
30 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons

Ingredients

1
Cut the aubergines lengthways into slices as thinly as possible. Rub with 2 tsp salt, place in a sieve and leave to drain for about 45 minutes (to remove water from the aubergine).
2
Rinse the aubergine under cold water and pat dry with kitchen paper.
3
Preheat the oven to fan 220°C and line two baking trays with baking paper. Place the aubergine slices on the baking paper, rubbing them on both sides with olive oil and seasoning with Mediterranean Vegetable Allrounder, and bake for 20 minutes, turning after 10 minutes.
4
Reduce the oven to 180°C.
5
Spread a thin layer of tomato sauce over the bottom of a baking dish (30 × 20 cm). Top with a layer of aubergine, followed by more sauce, Parmesan and mozzarella. Repeat the layers 3 times, finishing with the cheeses. Bake in the oven for about 30 minutes.
6
After baking, let the dish rest for 5–10 minutes, then cut and serve with a side salad.

Nutritional information: (Per person)

Calories
301 kcal

Carbohydrates
8 g

Protein
12.8 g

Fat
24 g

Method
1
Cut the aubergines lengthways into slices as thinly as possible. Rub with 2 tsp salt, place in a sieve and leave to drain for about 45 minutes (to remove water from the aubergine).
2
Rinse the aubergine under cold water and pat dry with kitchen paper.
3
Preheat the oven to fan 220°C and line two baking trays with baking paper. Place the aubergine slices on the baking paper, rubbing them on both sides with olive oil and seasoning with Mediterranean Vegetable Allrounder, and bake for 20 minutes, turning after 10 minutes.
4
Reduce the oven to 180°C.
5
Spread a thin layer of tomato sauce over the bottom of a baking dish (30 × 20 cm). Top with a layer of aubergine, followed by more sauce, Parmesan and mozzarella. Repeat the layers 3 times, finishing with the cheeses. Bake in the oven for about 30 minutes.
6
After baking, let the dish rest for 5–10 minutes, then cut and serve with a side salad.

Nutritional information: (Per person)

Calories
301 kcal

Carbohydrates
8 g

Protein
12.8 g

Fat
24 g

Aubergine bake

This delicious aubergine and mozzarella bake couldn’t be simpler to make. Slice your aubergine thinly, season with Mediterranean Vegetable Allrounder, layer up with our organic tomato and vegetable sauce, and smother in creamy mozzarella and Parmesan (leave out if you’re vegetarian). Bake in the oven for half an hour, and you have a fabulous vegetarian aubergine dish to serve alongside a side salad.

 

More aubergine recipes

Love it or hate it, the aubergine can be quite a divisive vegetable! We love its versatility here at Just Spices – just check out our aubergine recipe collection using aubergine in all its guises. Have you tried baba ganoush, the Middle Eastern dip? Or how about these vegetarian enchiladas?

 

Ingredients

Persons

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