Aubergine layer bake

Aubergine layer bake

By
From
Digestion
Serves
2-3

This is such a lovely hearty dish that evokes memories of Mediterranean holidays… ah, and it’s pretty good for you too!

Ingredients

Quantity Ingredient
3 large aubergines, sliced lengthways
1 tablespoon olive oil
1 large red onion, finely chopped
2 garlic cloves, finely chopped
1/2 red pepper, deseeded and chopped
sea salt
freshly ground black pepper
680g tomato passata
2 teaspoons dried basil
300g baby spinach
handful grated mozzarella, (optional)

Method

  1. Preheat the oven to 200°C.
  2. Begin by lightly frying (or griddling, if you want griddle marks) the aubergine slices in a small amount of olive oil, until they soften. This improves the texture of the dish in the long run.
  3. Sauté the onion, garlic and red pepper in the remaining olive oil with a good pinch of sea salt, until the onion and pepper have softened.
  4. Add the passata and dried basil and simmer for about 15 minutes, until the passata thickens slightly. Season with salt and pepper. Stir in the baby spinach until it wilts.
  5. Line a deep baking dish with some of the aubergine slices. Top with a layer of the passata mixture. Then top with another layer of aubergine slices, then passata, then aubergine. Keep repeating this process.
  6. Place the baking dish at the top of a hot oven, and bake for about 40 minutes, until the aubergine is fully cooked and the sauce has reduced. Top with mozzarella and return to the oven just long enough for the cheese to melt.

Note

  • Best for constipation.
Tags:
health
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