Aubergine Bake for an Aubergine Addict.

It’s no secret that I LOVE a good bargain, last week I picked up Aubergines for 10p, yes you read that right. I’d been saving them and ruminating in my mind about what I should do with them and then got inspired by a chef friend. So here is my aubergine bake.

Ingredients (serves 4):

2 aubergines

1.5 tins chopped tomatoes

3 cloves garlic

1 onion

1 stock cube

1 tbsp tomato puree

1 tsp sugar

Dried mixed herbs




  • Slice aubergines lengthways into long slices. Drizzle with a little oil and then cook on a griddle pan or under the grill for a few minutes on each side.
Dietitian UK:  Griddled Aubergines

Dietitian UK: Griddled Aubergines

  • Whilst the aubergines cook, put the tins of chopped tomatoes into a pan with garlic, chopped onion, dried mixed herbs,  stock cube (gluten free if required),  tomato puree, sugar and plenty of black pepper.
  • Bring to the boil and simmer the sauce for 15 minutes so it reduces and thickens.
  • Spread a layer of aubergine in an ovenprood dish, top with the sauce and then repeat the layers – a bit like a lasagne.
  • Finally top with mozzerella.
  • Bake for 30 minutes at Gas Mark 5.
Dietitian UK: Aubergine Bake

Dietitian UK: Aubergine Bake

  • Serve with pasta and a green salad. YUM.
What’s your favourite Aubergine recipe? Please let me know, I’m an aubergine addict!


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2 Responses to “Aubergine Bake for an Aubergine Addict.”

  1. 16 November, 2012 at 11:03 #

    Hi Priya,
    I tried to cook aubergines twice and they were “squeaky” and wet. What did I do wrong? I would love to try this with mince substitute to lasagne it up!! Did you know that if you mix a teaspoon of cornflour in water and add to fat free fromage frais/ yoghurt you can make an amazing lasagne sauce?

  2. 16 November, 2012 at 15:02 #

    Hiya, I’d say you probably hadn’t cooked them for long enough, they take more cooking than you would expect. This would be lovely with mince….yum. I sometimes do a similar sauce with half fat creme fraiche (it’s my lazy version of a white sauce), I bet quark could work well too. This was almost a lasagne itself, but I didn’t have time to make the fresh pasta sheets.
    Oooo I’ve run out of aubergines and now I want to cook more!

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