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Baked aubergines in tomato and basil
An easy vegetarian dish with Mediterranean influences. Serve as a main meal or as a substantial vegetable accompaniment.
What you need
- 90 ml (approx) olive oil
- 1 onion, peeled and chopped
- 900 g plum tomatoes, skinned and chopped
- 6 tsp tomato puree
- 3 aubergines, trimmed and thinly sliced
- 600 ml ready made cheese sauce
- 6 tsp shredded fresh basil
- 6 tsp freshly grated parmesan cheese
- seasoning
Method
Heat one tablespoon of the oil in a frying pan. Fry the onions for 5 min until softened. Stir in the tomatoes and tomato puree. simmer for 20 min until thickened.
Meanwhile, place the aubergine slices in a single layer on a well greased baking tray. Brush with remaining olive oil.
Preheat oven to 200°C.
Bake the aubergines for 10 min or until tender and golden. Remove from oven. Allow to cool.
Place half the aubergine slices in the base of a shallow ovenproof dish. Stir the basil and seasoning into the tomato sauce. Spoon half the sauce over the aubergines then half the cheese sauce. Repeat the layers to use up remaining ingredients.
Sprinkle over the Parmesan cheese. Cook in the oven for about 30 min or until golden and bubbling.
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Preparation 15 minutes Cook 56 minutes Total 1 hour, 11 minutes -
Energy 403 kcal/serving Fat 3.98 g/serving Carbohydrates 144.81 g/serving Glycaemic Index 5 Glycaemic Load 1.95 
Serving suggestion
Garnish with fresh basil leaves. Served with mixed salad leaves and crusty bread.
Cook's tip
To reduce the amount of oil the aubergines absorbe: Salt the slices before brushing with oil. Leave for 30 min. Rinse and pat dry.
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1687 | 251 | 10475 | 8350 |
| Energy (kcal) | 403 | 60.2 | 2500 | 2000 |
| Protein (g) | 9.34 | 1.39 | ||
| Carbohydrate (g) | 38.4 | 5.74 | 345 | 275 |
| Fat (g) | 26.7 | 3.98 | 95 | 70 |
| Fat (saturated) (g) | 5.34 | 0.80 | ||
| Fibre (g) | 12.3 | 1.83 | ||
| Sodium (mg) | 346 | 51.7 | ||
| Salt (equivalent) (g) | 0.87 | 0.13 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 216 | 32.3 | 800 |
| Vitamin B-12 (µg) | 0.08 | 0.01 | 1 |
| Vitamin B-6 (mg) | 0.55 | 0.08 | 2 |
| Vitamin C (mg) | 55.1 | 8.22 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 3.99 | 0.60 | 10 |
| Zinc (mg) | 1.23 | 0.18 | 15 |
| Calcium (mg) | 140 | 20.9 | 800 |
| Folate (mcg) | 110 | 16.5 | 200 |
| Iron (mg) | 2.39 | 0.36 | 14 |
| Magnesium (mg) | 86.0 | 12.8 | 300 |
| Niacin (mg) | 3.81 | 0.57 | 18 |
| Pantothenic acid (mg) | 1.58 | 0.24 | 6 |
| Riboflavin (mg) | 0.29 | 0.04 | 1.6 |
| Phosphorous (mg) | 219 | 32.7 | 800 |
| Thiamin (mg) | 0.34 | 0.05 | 1.4 |
This recipe is:
Demi-veg- Vegetarian
Citrus free
Corn-free
Egg free
Peanut free
Shellfish free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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