Onion, aubergine and tomato bake recipe
Onion, aubergine and tomato bake recipe

Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, onion, aubergine and tomato bake recipe. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Onion, aubergine and tomato bake recipe is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Onion, aubergine and tomato bake recipe is something which I’ve loved my whole life. They are nice and they look wonderful.

This aubergine bake will be a huge hit with vegetarians and meat-eaters alike. Meanwhile, stir the red onion, coriander, mint and tomatoes with the yogurt to make a raita. Spoon the dhal into two bowls, top with raita and scatter with mint leaves.

To begin with this recipe, we must prepare a few components. You can cook onion, aubergine and tomato bake recipe using 12 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Onion, aubergine and tomato bake recipe:
  1. Get white bread
  2. Get Cheddar cheese
  3. Prepare onions
  4. Get aubergine
  5. Take chilli flakes
  6. Take Salt
  7. Get black pepper
  8. Prepare chopped tomatoes
  9. Take garlic clove
  10. Make ready dried oregano
  11. Prepare coriander
  12. Take Baby tomatoes and red 🌶 to decorate

Search triple tested recipes from the Good Housekeeping Cookery Team. Slice onions into thin rings and saute in olive oil until clear. Slice zucchini into thin round slices, do the same with the tomatoes. Grease shallow baking dish with remaining butter.

Steps to make Onion, aubergine and tomato bake recipe:
  1. Preheat the oven to 180°C. - In a bowl mix together 100g fresh breadcrumbs and 100g grated cheddar cheese, set aside.
  2. Heat 1 tbsp oil in a frying pan and cook 2 sliced onions over a medium heat for about 5 minutes until softened and browned slightly
  3. Add in 1 can chopped tomatoes, 1 crushed clove garlic, 2 tsp dried oregano, salt to taste, chilli flakes and black pepper. Add aubergines to it.
  4. Bring to the boil and simmer for 10-15 minutes, stirring, until thickened a little.
  5. Transfer into an oven-proof dish, sprinkle over the breadcrumbs, some coriander and cheese and bake in the oven for 20–25 minutes, until the top is nicely golden and the tomato sauce bubbling.

Spread onion mix over bottom of dish. Cover with overlapping rows of alternate aubergine and tomato slices. Season with salt and pepper and drizzle with remaining oil. This article contains affiliate links, which means we may earn a Stir in the aubergine and mushrooms and cook until soft. Add the tinned tomatoes, tomato puree Saute the onion and garlic until soft.

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