Aubergine bake

Aubergine bake

Sprinkle on a pinch of crushed chilli flakes, or stir in a dash of Tabasco sauce, to add a spicy twist.

By , 21 September 2015
Aubergine bake
  • Ready in: 60 mins
  • Serves: 4
  • Price: £1.52 per serving
Nutritional Info
Each 440g serving contains
  • Fat med
    14.1g
    20%
  • Saturates low
    5.2g
    26%
  • Sugars low
    12.4g
    14%
  • Salt low
    0.9g
    15%
  • Energy 1306KJ 312KCAL
    16%
of your reference intake.
Typical energy values per 100g: 297kJ/71kcal.
Ingredients
  • 500g baby potatoes
  • 1 tbsp olive oil, plus extra for greasing
  • 2 aubergines
  • 1 large onion, chopped
  • 3 x 210g cartons Heinz Gluten Free Tomato & Oregano Pasta Sauce
  • 125g Chosen by you Lighter Mozzarella, sliced
  • 50g Chosen by you 30% Less Fat Extra Mature British Cheese, grated
Method
  • Pre-heat the oven to 190C/170C Fan/Gas 5. Boil the potatoes until tender. Drain and slice thickly. Grease an ovenproof dish, about 20cm x 30cm, with olive oil.

  • Cut the aubergines into 1cm slices, discarding the stems. Grill for 8-10 minutes on each side. In a pan, fry the onion in 1 tbsp oil until soft. Add the sauce and simmer for 2 minutes, stirring.

  • Layer the vegetables and the mozzarella in the dish. Pour on the sauce and sprinkle over the grated cheese. Bake for 25 minutes.