“Cheesy Baked Aubergine” was my first ever IGTV Recipe video and having watched it back numerous times, I’ve only just noticed I forgot to give instructions on how to cook the aubergine halves (my sincere apologies!) – anyway I love this recipe, especially the sauce which compliments the aubergine really well. If/when you make this please let me know as I’d love to see your results! (include the hashtag #foodandfitnessalways )
[ RECIPE ] Cheesy Baked Aubergine
Prep time
Cook time
Total time
Serves: 2 Servings
Ingredients
- 1 Aubergine (halved)
- Olive Oil
- Salt & Pepper
- 1 Red Onion
- 2 Garlic Cloves (finely chopped)
- ¼ teaspoon Chilli Flakes
- Handful of Cherry Tomatoes (halved)
- 400ml Passata
- 1 tablespoon Dried Oregano
- ¼ teaspoon Ground Cinnamon
- ½ teaspoon Paprika
- ½ teaspoon Caster Sugar
- 30g Cheddar Cheese (grated)
- Fresh Basil
- Basmati Rice
Instructions
- Pre-heat the oven to 210C (fan-assisted). Score the aubergine halves and place them face up on a baking tray and season well. Drizzle over some olive oil and bake for 30 minutes (at 15 minutes in, add additional olive oil if required).
- Meanwhile place a saucepan on a medium-high heat and add a tablespoon olive oil. Once hot enough add the onions and fry for 5-8 minutes until softened.
- Next add the garlic, chilli flakes and cherry tomatoes and fry for 5 more minutes.
- Add the passata along with the oregano, cinnamon, paprika and sugar and simmer gently until the aubergine is ready.
- Remove the aubergine halves and flatten with the back of a fork or spoon. Add the tomato sauce to each along with enough grated cheddar.
- Return the tray to the oven and cook for a final 5 minutes then serve with fresh basil and rice.
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