Onion, aubergine and tomato bake recipe
Onion, aubergine and tomato bake recipe

Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, onion, aubergine and tomato bake recipe. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

This aubergine bake will be a huge hit with vegetarians and meat-eaters alike. Reviews & ratings Average global rating Meanwhile, stir the red onion, coriander, mint and tomatoes with the yogurt to make a raita. Spoon the dhal into two bowls, top with raita and scatter with mint leaves.

Onion, aubergine and tomato bake recipe is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Onion, aubergine and tomato bake recipe is something which I’ve loved my entire life. They are nice and they look fantastic.

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

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

Recipe for Baked Aubergine and Tomato. A sprinkling of breadcrumbs over the top before baking goes well. Method for Baked Aubergine and Tomato: Peel the aubergines and cut into medium size slices. That food, my friends, is an aubergine and tomato bake.

Steps 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.

Brush the aubergine with the oil and place on a foil-lined baking tray. Remove from the oven Heat the sunflower oil in a heavy bottomed pan and fry the onion until soft. Add the chilli and the ginger-garlic paste. Stir for a minute and add the tomato puree. Grease shallow baking dish with remaining butter.

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