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Italian aubergine traybake

Italian aubergine traybake

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A star rating of 4.2 out of 5.28 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This Italian traybake topped with bread and mozarella is deliciously easy and filling, great for an all-in-one dinner

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal431
fat22g
saturates7g
carbs35g
sugars12g
fibre12g
protein17g
salt2.4g
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Ingredients

  • 2 aubergines , sliced into half moons
  • 2 tbsp olive oil
  • 2 x 400g cans chopped tomatoes
  • 2 garlic cloves , crushed
  • 70g pack black olives (we used Crespo dry black olives with herbs)
  • small pack basil , leaves picked, 3/4 torn
  • 2 ciabatta rolls, torn into chunks
  • 150g ball of mozzarella , torn

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. In a roasting tin, toss the aubergine with the oil and roast for 15 mins, then stir in the tomatoes, garlic, olives and torn basil leaves, and cook for another 10 mins.

  • STEP 2

    Top with the bread and dot with the chunks of mozzarella. Bake for a further 25 mins, then scatter over the remaining basil leaves before serving.

Goes well with

Recipe from Good Food magazine, January 2016

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Overall rating

A star rating of 4.2 out of 5.28 ratings
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