Recipe
Serves
4 1×
Serves 4Prep 20 minCook 55 minTotal 1H15 min
Ingredients
Method
- Heat the oven to 220C conventional or 200C fan. Toss the aubergine slices with 3 tbsp oil and spread on two trays. Arrange them in a single layer so they roast rather than steam. Use two trays to give the slices room.
- Roast for 20 minutes, turning once, until golden and floppy. Reduce the oven to 190C conventional or 170C fan. The aubergine should be soft enough to layer easily; its texture will continue to settle as the bake cooks.
- Meanwhile, heat the remaining oil in a pan and cook the onion for 8 minutes until soft. Stir it occasionally so it softens evenly without catching.
- Add the garlic, cumin, paprika and chilli and cook for 1 minute. Keep the mixture moving so the garlic and spices become fragrant without browning too much.
- Add the tomatoes, sugar and salt and simmer for 15 minutes until thickened. Stir from time to time, scraping the base of the pan. A reduced sauce helps the finished bake hold its layers.
- Layer a third of the sauce in a baking dish, then half the aubergine. Repeat, ending with sauce. Spread the sauce to the edges and distribute the aubergine across the dish for even portions.
- Scatter the mozzarella and parmesan over the top. The cheese forms the lid, so spread it across the surface rather than gathering it in one place.
- Bake for 25 minutes until bubbling and golden. Rest 10 minutes, then scatter with basil or mint. Resting gives the layers time to settle before serving.
Spiced Aubergine and Tomato Bake
Spiced aubergine and tomato bake roasts the aubergine first so it turns creamy rather than oily.
It layers the aubergine with a cumin-scented tomato sauce and a cheese lid that bubbles in the oven.
A complete vegetarian dinner that improves when reheated the next day.
Recipe
Servings: 4
Prep time: 20 minutes
Cook time: 55 minutes
Total time: 1 hour 15 minutes
Tips
- Roasting the aubergine instead of frying uses less oil and keeps the layers distinct. Spread the slices out on the trays and turn them once during roasting so they cook evenly.
- Let the sauce reduce properly; a watery base is the usual failure here. It should be thick enough to coat the aubergine rather than run freely across the dish.
- It tastes even better reheated the next day. Cool and refrigerate leftovers promptly, then reheat until hot throughout.
The aubergine and sauce can be prepared in parallel: roast the slices while the onion and tomato mixture cooks. Keep the sauce simmering until it has thickened, then assemble the layers. The specified timings allow the sauce to reduce while the aubergine roasts, followed by the bake and resting time.
Variations
- Add a tin of drained lentils to the sauce for more protein. Stir them in with the tomatoes so they warm through as the sauce simmers.
- Swap mozzarella for crumbled feta. Scatter it over the top as directed; the flavour and texture of the cheese lid will be different.
- Stir a spoonful of harissa into the sauce for heat. Add it with the garlic and spices, then continue with the recipe as written.
These changes keep the same layered format. For the lentil variation, make sure the sauce still thickens before assembling. For a milder version, leave out the chilli flakes; for a hotter one, use the harissa variation instead.
FAQ
Can I prepare it ahead?
Assemble fully, refrigerate for up to a day and bake, adding 10 minutes. Keep it covered in the refrigerator until ready to bake, then check that it is bubbling before serving.
Can I freeze it?
Yes, before or after baking, for up to 3 months. Store it in a suitable covered container. Defrost it in the refrigerator before reheating or baking.
Do I need to salt the aubergine?
No, modern varieties are not bitter and roasting removes excess moisture anyway. Slice the aubergines and roast them as directed.
What should I serve with it?
Crusty bread, couscous or a sharp green salad. Choose one side to serve alongside the bake, or combine bread and salad for a more substantial meal.
