Italian aubergine traybake
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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
| Highlight | Nutrient | Unit |
|---|---|---|
| low in | kcal | 431 |
| fat | 22g | |
| saturates | 7g | |
| carbs | 35g | |
| sugars | 12g | |
| fibre | 12g | |
| protein | 17g | |
| salt | 2.4g |
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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