Aubergine, tomato & mushroom bake

Grilled aubergine baked with tomatoes, mushrooms and lots of cheese. The perfect low-carb, vegetarian comfort food.

3 large aubergine sliced into 1cm slices
150 g mozzarella
100 g Parmesan/Pecorino grated
for the sauce
1 red onion finely choppes
2 garlic cloves finely chopped
250 g mushrooms sliced (I used portobellini/chestnut)
2 x 400g cans chopped tomatoes / 500g cherry tomatoes halved
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary finely chopped
1 tablespoon fresh basil finely chopped
salt & pepper to taste

Brush the aubergine slices with olive oil and grill in a hot griddle pan for 1-2 minutes per side. Set aside.
Pre-heat the oven to 200°c.
To make the sauce, sauté the onion in a saucepan in a splash of oil until soft and translucent.

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