Mediterranean aubergines recipe

Aubergines baked with a tomato and mozzarella cheese topping. Ideal for as a meat-free family meal or a dinner party main course.

Like aubergine? You're going to love our popular baked aubergine recipe!

Ingredients

• 1 onion, peeled and chopped
• 3tbsp olive oil
• 1-2 cloves garlic
• 400g can chopped tomatoes
• 1tbsp tomato ketchup
• Salt and ground black pepper
• 2 good-sized aubergines
• 60g (2oz) stoned olives, drained and chopped
• 60g (2oz) ready-grated vegetarian mozzarella
• About 10 basil leaves

You'll also need:

• Shallow ovenproof dish

Method

1. Fry onion for a few mins in 1tbsp of the oil, add the garlic and cook for 5 mins. Stir in the tomatoes and ketchup and simmer, uncovered, for 10-15 mins until thickened. Season.
2. Cut each aubergine into 8 thin slices. Pick out the largest 12 slices; brush these on both sides with oil, and griddle or grill in batches until browned. Set aside on a baking sheet. Griddle or grill the rest, then chop them and put in a bowl.
3. Add 4 tbsp tomato sauce and the olives to the chopped aubergine; mix well. Spoon just over half of the rest of the tomato sauce into dish.
4. Set the oven to 200°C or gas mark 6. Lay aubergine slices out on a board and divide the filling between them. Sprinkle with half of the cheese and half of the basil leaves, shredded. Roll each slice up. Pack them in the dish, seam-side down. Spoon rest of sauce over and sprinkle on the cheese. Bake for 20 mins. Sprinkle with chopped basil leaves.