Lazy summer tomato & sourdough traybake served in a roasting dish

Lazy summer tomato & sourdough traybake

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(3 ratings)

Prep: 20 mins Cook: 55 mins Plus 30 mins draining

Easy

Serves 2-3

Celebrate tomatoes in all their different colours and sizes with this vibrant summer traybake. With mozzarella and ricotta, it's packed with flavour

Nutrition and extra info

Nutrition: Per serving (3)

  • kcal583
  • fat34g
  • saturates13g
  • carbs36g
  • sugars10g
  • fibre6g
  • protein30g
  • salt2.3g
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Ingredients

  • 3 tbsp olive oil, plus more for the tin
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 small aubergine, cut into 3cm chunks (250g)
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 500g ripe tomatoes of all different shapes, colours and sizes, some cut into wedges, some halved across the middle (reserving all the juices and seeds)
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • pinch sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 2 tsp red wine vinegar
  • 2 thyme sprigs, leaves picked, plus more to serve

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • ½ tsp coriander seeds
  • ½ tsp chilli flakes
  • 150g sourdough, torn into chunks
    Sourdough

    Sourdough

    sow–er-doh

    Sourdough is a method of leavening bread, based on uncooked bread dough (known as 'mother…

  • 2 shallots, peeled and sliced lengthways
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 tbsp kalamata olives, pitted and torn in half
    Bowl of olives

    Olive

    ol-liv

    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 4 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 125g ricotta
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • 10g parmesan or vegetarian alternative, grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1 ball of mozzarella, torn into chunks
  • handful of watercress lightly dressed in vinaigrette, to serve (optional)
    Watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

Method

  1. Oil a large brownie tin or roasting tin (about 35 x 25cm). Put the aubergine in a sieve and scatter over ½ tsp salt. Rub the salt all over the aubergine and leave to drain over a bowl or the sink for 30 mins. While they’re draining, toss the tomatoes in a bowl with a pinch of salt, the sugar, vinegar and thyme leaves.

  2. Heat the oven to 180C/160C fan/gas 4. Wipe away any excess salt and moisture from the aubergine. Heat 2 tbsp of the olive oil in a non-stick frying pan over a medium to high heat, then add the coriander seeds. When they’re sizzling, stir in the aubergine and chilli flakes. Cook, stirring for 15-20 mins, until the aubergine is caramelised and soft in the middle. Tip into the bowl with the tomatoes and add the bread, shallots, and olives. Tip the mixture into a roasting tray and level it out. Drizzle over the rest of the olive oil and bake for 20 mins.

  3. Whisk the eggs with the ricotta, parmesan and seasoning, then pour over the veg and add the mozzarella, tucking it into the traybake, so it’s not all sitting on top. Return to the oven for another 15 mins, until the sourdough is crisp and golden and the cheese is melted. Serve garnished with the watercress in vinaigrette, if you like.

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Comments, questions and tips

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Tidy_phil
17th Jul, 2019
5.05
Made this last night and thought it was delicious. Will be making this again for the family, the kids loved it.
moirashaw1
6th Jul, 2019
3.05
Made for dinner tonight. Not sure why it’s called Lazy.... because it’s quite time consuming to make! Didn’t have coriander seeds so used cumin seeds. Otherwise followed the recipe as written. It was tasty but don’t think I’d make it again. I love roasted vegetables and thought this might have brought out the flavours of the tomatoes and aubergines.
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