Cheesy Roasted Aubergine with Breadcrumbs
This oven roasted aubergine is topped with mozzarella and fresh breadcrumbs and cooked in a rich cherry tomato sauce. This is such an easy weeknight dinner which is guaranteed to impress!
Servings 4 servings
- 2 400g tins Cherry Tomatoes
- 2 tbsp Brown Sugar
- Salt and Pepper
- 2 Aubergines halved lengthways and flesh scored in a criss-cross pattern
- 1 tbsp Olive Oil
- 70 g Fresh Breadcrumbs
- 1 clove Garlic crushed
- Handful Thyme Sprigs leaves removed
- 150 g Mozzarella sliced
Heat the oven to 200°C/400°F. Put the tomatoes, sugar, plenty of salt and pepper in a deep baking dish and stir to combine. Put the aubergine on top of the sauce with the cut side up and drizzle with the oil. Put in the oven and cook for 30 minutes.
While the aubergine cooks mix the breadcrumbs, garlic and thyme in a bowl and season well. Top the aubergine with the mozzarella slices followed by the breadcrumb mixture. Turn the oven up to 220°C/430°F and bake for another 15 minutes.
If you have leftovers of this recipe you can store them in the fridge for up to 3 days. To reheat microwave until piping hot or put in a 200°C oven for 10 minutes until heated all the way through.
Nutrition information is an estimate and will vary depending on the exact ingredients used.
Calories: 330kcal | Carbohydrates: 41g | Protein: 15g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 392mg | Potassium: 1023mg | Fiber: 9g | Sugar: 20g | Vitamin A: 1284IU | Vitamin C: 51mg | Calcium: 269mg | Iron: 3mg