© J Sainsbury plc 2020
Italian-style aubergine tray bake
Hearty, veggie goodness all baked in a rich sauce. What's not to like!?
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Ready in 45 minutes
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Cooking time 30 minutes
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Prep time 15 minutes
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Serves 2
Four of your 5 a day
Ingredients
- 1 aubergine, cut in half lengthways
- 250g tomato passata
- 100g cherry vine tomatoes, cut in half
- 2 tbsp heap green pesto
- 125g buffalo mozzarella, cut into 6 slices
- 1 roasted pepper, cut into 6 slices
- 1 tbsp of double cream.
- Handful of fresh basil, roughly chopped
- Handful of fresh parsley, roughly chopped
- The leaves off 4 fresh thyme sprigs
- 1 tbsp of balsamic vinegar
- 3 tbsp of olive oil
- 20g of parmigiana reggiano, grated
Method
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1
Preheat the oven to 200°C (180°C fan / Gas mark 6)
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2
In an ovenproof dish add the passata, pesto, double cream, thyme leaves, 2 tbsp of the olive oil, the 1 tbsp of balsamic vinegar, season with salt and pepper and mix well. Place the dish to one side while you prepare the aubergine.
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3
Place the 2 halves of the aubergine on a clean chopping board, cut face down. Carefully using a sharp knife cut 3 V shaped slits, season the slits with salt and pepper then stuff the slits with the mozzarella and peppers.
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4
Sit the aubergines in the sauce cut face down, add the tomatoes and drizzle with the remaining olive oil. Now pop into the oven and roast for 25-30 minutes.
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5
Once out of the oven sprinkle with the cheese and herbs
