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Italian aubergine traybake

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

  • Prep: 10 mins
    Cook: 50 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 431
  • Carbohydrates 35
  • Saturated Fat 7
  • Sugar 12
  • Protein 17
  • Fat 22
  • Fibre 12
  • Salt 2.4

Nutrition per serving

  • Calories 431
  • Carbohydrates 35
  • Saturated Fat 7
  • Sugar 12
  • Protein 17
  • Fat 22
  • Fibre 12
  • Salt 2.4

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, ¾ torn
  • 2 ciabatta rolls, torn into chunks
  • 150g ball of mozzarella, torn

Method

  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.

  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.

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