Baked aubergine with tomato, basil and mozzarella
Layers of roasted aubergine, tomato sauce, basil and melting vegan mozzarella, baked until bubbling, like a parmigiana. Takes 45 minutes and feeds two with rocket on the side.
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegan mozzarella.
Method
- Heat the oven to 220°C (200°C fan). Cut the aubergines into 1 cm rounds, lay them on two baking trays, brush with the oil and roast for 20 minutes, turning once, until soft and golden.
- Crush the garlic and stir it into the passata with the oregano and a pinch of salt.
- Spread a little passata in a baking dish. Layer in half the aubergine, half the remaining passata, some basil leaves and half the mozzarella. Repeat.
- Bake for 15 minutes, until bubbling and golden on top.
- Scatter the pine nuts over for the last 3 minutes.
- Leave to stand for 5 minutes, then serve with the rocket and the rest of the basil.
Tip Roast the aubergine slices on two trays so they brown, not steam. Let the bake stand before serving so the layers hold.
Per portion
| Energy | 405 kcal |
| Protein | 7 g |
| Carbohydrate | 20 g |
| of which sugars | 12 g |
| Fat | 32 g |
| of which saturates | 9 g |
| Fibre | 10 g |
| Salt | 0.61 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- aubergine2
- passata150 g
- vegan mozzarella60 g
- basil½ bunch
- garlic2 cloves
- pine nuts30 g
- rocket60 g
- dried oregano1 tsp
- olive oil2 tbsp
