Autumn calls for slow cooked dishes, oven roasted meat and comfort food. Vegetarian bakes make for a great healthy side dish and today I picked one of France’s most liked vegetables for it: aubergine (eggplant). Aubergine is the main ingredients in numerous vegetarian French dishes such as ratatouille and tian provencal. This Aubergine Bake recipe is inspired from the ‘Eggplants with Parmesan’ Tefal Cuisine Companion 1 Million Menus, Recipe N# 54. It is fabulous served with roasted chicken or fish en papillote.
- 1 brown onion
- 1 garlic clove
- 15 g olive oil
- 500 g diced tomatoes
- 30 g tomato paste
- 1 tbsp dried oregano
- 600 g aubergine
- 50 g parmesan cheese
- 100 g breadcrumbs
- salt, pepper
- Preheat the oven to 180°C.
- Peel the onion and garlic and roughly chop, place in the bowl fitted with the ultrablade knife. Chop at speed 11 for 30 seconds.
- Replace the ultrablade knife with the mixer, add the oil and launch the P1 slow cook program at 130°C for 5 mins. Add the diced tomatoes and paste, oregano, salt and pepper and mix using a spatula.
- Cut the aubergines in thin slices. Fry for a few minutes in a frying pan and place on kitchen paper. Oil an oven dish and add a layer of aubergines then cover with the tomato sauce. Repeat this operation until all ingredients have been used. Add the parmesan and sliced mozzarella and cover with breadcrumbs. Cook in the oven for 30 mins.
Disclaimer: I was lucky enough to be one of the only few people Tefal hand picked to become the founding members of the Cuisine Companion Club. To this effect, I received a complementary Cuisine Companion from Tefal. All opinions are my own.
Do you like aubergines? What is your favourite way to prepare them?