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Overhead shot of aubergine in a cream bowl
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Baked Aubergine in Tomato Sauce

This baked aubergine in tomato sauce recipe is a wonderful vegetarian dinner. Serve with a hunk of crusty bread and a side salad for a filling meal. 
Course Main Course
Cuisine Turkish
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 170kcal
Author Amy Fulwood

Ingredients

  • 1 tablespoon Olive Oil
  • 2 Onions sliced
  • 3 cloves Garlic crushed
  • 1 400g tin Chopped Tomatoes
  • 250g Cherry Tomatoes halved
  • 3 Aubergines cut lengthways with a mandolin
  • Salt and Pepper
  • Feta, Chopped Parsley and Crusty Bread or Grain of your choice to serve
UK Measures - US Measures

Instructions

  • Preheat the oven to 200°C/390°F. Heat the olive oil in a frying pan over a medium heat. Add the onions and cook until softened. Add the garlic, cherry tomatoes, tinned tomatoes and salt and pepper to taste. Cook for 10 minutes.
  • In a large baking dish arrange a layer of aubergine slices and top with a layer of tomato sauce. Repeat this process until you've used all of the ingredients, finishing with a layer of tomato sauce.
  • Place in the oven and cook for 40-45 minutes. Serve topped with chopped parsley, crumbled feta and alongside a grain of your choice.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.

Nutrition

Calories: 170kcal | Carbohydrates: 32g | Protein: 5g | Fat: 4g | Sodium: 159mg | Potassium: 1200mg | Fiber: 12g | Sugar: 18g | Vitamin A: 500IU | Vitamin C: 35.9mg | Calcium: 86mg | Iron: 2.3mg