Steps to Make Any-night-of-the-week Onion, aubergine and tomato bake recipe

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, onion, aubergine and tomato bake recipe. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

This aubergine bake will be a huge hit with vegetarians and meat-eaters alike. Layers of aubergine, tomatoes and red onion are topped with breadcrumbs and baked to make a delicious vegetable side dish. You can top with grated cheese, if you like. Here is a delicious aubergine/eggplant recipe!

Onion, aubergine and tomato bake recipe is one of the most favored of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Onion, aubergine and tomato bake recipe is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook onion, aubergine and tomato bake recipe using 12 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Onion, aubergine and tomato bake recipe:

1. Take 100 g white bread
2. Take 100 g Cheddar cheese
3. Take 2 onions
4. Make ready 1 aubergine
5. Take 1/2 teaspoon chilli flakes
6. Make ready to taste Salt
7. Prepare 1/2 teaspoon black pepper
8. Make ready 1 tin chopped tomatoes
9. Prepare 1 garlic clove
10. Get 2 tsp dried oregano
11. Make ready 1 tablespoon coriander
12. Make ready Baby tomatoes and red 🌶 to decorate

Sign up today and we'll send you seven days of triple-tested, nutritionally optimised recipes. Search triple tested recipes from the Good Housekeeping Cookery Team. That food, my friends, is an aubergine and tomato bake. Spicy aubergines in a crisp choux pastry case make perfect veggie canapés.

Instructions to make Onion, aubergine and tomato bake recipe:

1. Preheat the oven to 180°C. - In a bowl mix together 100g fresh breadcrumbs and 100g grated cheddar cheese, set aside.
2. 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
3. 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.
4. Bring to the boil and simmer for 10-15 minutes, stirring, until thickened a little.
5. 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.

That food, my friends, is an aubergine and tomato bake. Spicy aubergines in a crisp choux pastry case make perfect veggie canapés. 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 'An aubergine, tomato and ricotta gratin is as at home in this part of Sicily as it is in Olney's France,' says Rachel Roddy. Slice onions into thin rings and saute in olive oil until clear.

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