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Caprese aubergine traybake recipe
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40 ratings
This Italian-inspired traybake makes the most of seasonal aubergines. Inspired by the colours of the Italian flag, Caprese salads feature juicy tomatoes, fresh basil and gooey mozzarella, making for a simple midweek meal bursting with vibrant flavours and colours. See method
Ingredients
- 2 aubergines, cut into 5mm slices
- 4 tbsp olive oil
- ½ red onion, thinly sliced
- 240g ball reduced-fat mozzarella, drained and thinly sliced
- 250g cherry tomatoes, halved
- 2 soft white bread rolls, torn into small pieces
- 2 tbsp Free From green pesto
- 15g fresh basil, leaves picked and roughly chopped
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
1290kj
309kcal
15%
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Fat
20g
29%
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Saturates
5g
23%
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Sugars
6g
7%
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Salt
0.6g
10%
of the reference intake
Carbohydrate 20.8g
Protein 11.2g
Fibre 4.2g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Brush the aubergine slices on both sides with 3 tbsp oil. Heat a frying or griddle pan over a medium-high heat, then fry the aubergine slices in batches for 3-4 mins each side until lightly golden. Transfer to a plate, season and set aside while you cook the remaining slices.
- In a large roasting tin, arrange the fried aubergine slices, red onion and mozzarella in layers, nestling in the tomato halves between them. Season with pepper, then roast for 15-20 mins until the aubergine is very soft and tender throughout and the mozzarella has melted.
- Toss the torn rolls with 1 tbsp oil and season. Mix the pesto with 1 tbsp water to loosen then pour over the veg in the tray; top with the bread. Bake for 5-10 mins until the croutons are crunchy and golden, then scatter with the basil to serve.
See more Aubergine recipes