Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Aubergine Bake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

2 Aubergines, cut into 1cm
1/2-inch slices
1 Tablespoon(s) Olive oil
1 Onion, sliced
2 Garlic cloves, crushed
1 397 gram can chopped
tomatoes 14oz
3 Tablespoon(s) Chopped fresh basil
100 Gram(s) Mozzarella cheese, sliced 3
Bring a saucepan of water to the boil, add the aubergine slices and
simmer for 5 minutes. Drain, then pat them dry with a clean tea towel
or kitchen paper. Place the aubergine slices in a greased ovenproof
dish. Preheat the oven to Gas Mark 4/180 øC/350 øF. Heat the oil in
a non stick frying-pan, add the onion and fry over a low heat for 5-10
minutes or until soft. Add the garlic and cook for 2 minutes. Add the
tomatoes and simmer for 5 mintues or until the mixture has thickened
slightly. Add the basil and season with pepper, then pour over the
aubergine. Scatter the slices of mozzarella over the top and bake in
the oven for 30 minutes or until the cheese is golden and bubbling .
Serve with a green salad and fresh wholemeal bread. Converted by
MC_Buster. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 135
Calories From Fat: 68
Total Fat: 7.7g
Cholesterol: 16mg
Sodium: 321.1mg
Potassium: 376.3mg
Carbohydrates: 10.3g
Fiber: 3g
Sugar: 4.4g
Protein: 8.2g

Scale this recipe to Servings [?]