Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, onion, aubergine and tomato bake recipe. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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. This recipe is part of our free Healthy Diet Plan.
Onion, aubergine and tomato bake recipe is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Onion, aubergine and tomato bake recipe is something which I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook onion, aubergine and tomato bake recipe using 12 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Onion, aubergine and tomato bake recipe:
- Take 100 g white bread
- Make ready 100 g Cheddar cheese
- Get 2 onions
- Get 1 aubergine
- Take 1/2 teaspoon chilli flakes
- Prepare to taste Salt
- Take 1/2 teaspoon black pepper
- Prepare 1 tin chopped tomatoes
- Get 1 garlic clove
- Make ready 2 tsp dried oregano
- Get 1 tablespoon coriander
- Take Baby tomatoes and red 🌶 to decorate
Rachel Roddy recipes: The siren call of simmering tomatoes will draw many hungry souls to your door. Layered into a sumptuous bake inspired by Richard Olney, with ricotta and slices of deep-fried aubergine, it begs for a hunk of bread to mop it all up. Summer zucchini, eggplant, and tomatoes, beautifully presented in a baked casserole gratin. Arrange the slices of the eggplant, zucchini, and tomato on top of the cooked onions and peppers, alternating the vegetables, in an attractive pattern, stacking them and fanning them across the surface.
Instructions to make Onion, aubergine and tomato bake recipe:
- Preheat the oven to 180°C. - In a bowl mix together 100g fresh breadcrumbs and 100g grated cheddar cheese, set aside.
- 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
- 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.
- Bring to the boil and simmer for 10-15 minutes, stirring, until thickened a little.
- 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.
Summer zucchini, eggplant, and tomatoes, beautifully presented in a baked casserole gratin. Arrange the slices of the eggplant, zucchini, and tomato on top of the cooked onions and peppers, alternating the vegetables, in an attractive pattern, stacking them and fanning them across the surface. Recipe for Baked Aubergine and Tomato. A sprinkling of breadcrumbs over the top before baking goes well. Method for Baked Aubergine and Tomato: Peel the aubergines and cut into medium size slices.
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